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Eggplant Napoleon Recipe

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Ingredients

Scale
  • Eggplant: 2 large (about 1-1.5 lbs each) or 3 medium, firm, glossy eggplants
  • Salt (Kosher or sea salt recommended) for drawing out moisture
  • 1/4 cup Extra Virgin Olive Oil, plus more for brushing if needed
  • Ricotta Filling: 1 container (15 ounces) Whole Milk Ricotta Cheese (Good quality ricotta makes a difference!)
  • 1 large Egg, lightly beaten (acts as a binder)
  • 1/2 cup grated Parmesan Cheese, plus more for topping
  • 2 cloves Garlic, minced finely
  • 1/4 cup fresh Basil Leaves, chopped finely
  • 1/4 teaspoon Nutmeg, freshly grated (optional, but adds warmth)
  • 1/2 teaspoon Salt, or to taste
  • 1/4 teaspoon Black Pepper, freshly ground
  • Sauce & Cheese Topping: 1 jar (24-32 ounces) good quality Marinara Sauce (or your favorite homemade sauce)
  • 1 cup shredded Mozzarella Cheese (low-moisture, part-skim or whole milk)
  • Additional grated Parmesan Cheese for topping
  • Fresh Basil Leaves for garnish

Instructions

  1. 1. Prepare the Eggplant (The Foundation):
  2. 2. Roast the Eggplant:
  3. 3. Prepare the Ricotta Filling:
  4. 4. Assemble the Eggplant Napoleons:
  5. 5. Bake the Eggplant Napoleon:
  6. 6. Garnish and Serve:

Find it online: https://www.rapidrecipes.blog/eggplant-napoleon-layered-vegetarian-recipe/