Description
Try this Eggplant Napoleon recipe with layers of tender eggplant, cheese, and fresh herbs for a light, satisfying dish perfect for any meal!
Ingredients
Here’s what you’ll need to create this delightful eggplant napoleon:
Main Components:
- 2–3 medium eggplants, sliced ½-inch thick
- Fresh mozzarella cheese, thinly sliced
- 4 medium Roma tomatoes
- Fresh basil leaves
Coating Ingredients:
- 6 large eggs, beaten
- 1½ cups Italian-seasoned breadcrumbs
- ½ cup all-purpose flour
Seasonings and Oils:
- Extra virgin olive oil
- Salt and freshly ground black pepper
- ½ teaspoon Italian seasoning
- 1 clove minced garlic
Optional Enhancements:
- ⅓ cup sour cream or mayonnaise
- 2 teaspoons balsamic vinegar
- Fresh parsley, chopped
The best results come from firm, glossy eggplants that have minimal blemishes. Medium-sized eggplants work great because they hold their shape while cooking. You might need extra olive oil to brush the eggplant slices during cooking.
The fresh mozzarella should be well-drained and cut into even slices. Quality olive oil will boost the dish’s final flavor significantly. Room temperature vegetables and crisp herbs will give you the best cooking results.
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C).
- Prepare the Eggplant:
Slice the eggplant into 1/4-inch thick rounds.
Lay the slices on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast in the oven for about 20 minutes, flipping halfway through, until tender and golden.
- Prepare the Cheese Mixture:
In a bowl, mix the ricotta cheese with Parmesan cheese. You can add a pinch of salt and pepper to taste.
- Assemble the Napoleon:
On a baking dish, start layering the roasted eggplant slices, followed by a spoonful of cheese mixture, and then a layer of tomato sauce. Repeat the layers, finishing with a layer of eggplant on top.
- Bake:
Once assembled, drizzle the top layer with a bit of olive oil and bake for another 15-20 minutes, until the cheese is melted and bubbly.
- Serve:
Garnish with fresh basil or oregano if desired. Let it cool slightly, then slice and serve.