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Eggplant Napoleon


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  • Author: Jennifer Relyea

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

Scale

Here’s what you’ll need to create this delightful eggplant napoleon:

Main Components:

  • 23 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.