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–+ servings
Eggplant Napoleon

Savor the Layers: Delicious Eggplant Napoleon Delight

Experience the delightful layers of Eggplant Napoleon, a vegetarian dish that brings comfort and flavor to your dinner table.
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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant Layers
  • 2 medium globe eggplants Provides the best texture for the dish.
  • 3 tbsp olive oil For roasting.
For the Creamy Filling
  • 15 oz whole milk ricotta cheese For rich and creamy consistency.
  • 2 cloves fresh garlic Minced for flavor.
  • 0.25 cup fresh basil Chopped.
For the Marinara Sauce
  • 2 cups marinara sauce Low-sugar versions can be used.
  • 0.5 cup fresh basil Can use dried basil as a substitute.
For the Topping
  • 1 cup mozzarella cheese Low-fat mozzarella for a lighter option.

Equipment

  • baking dish
  • Baking sheet
  • colander
  • Mixing bowl
  • sharp knife

Method
 

Step-by-Step Instructions for Eggplant Napoleon
  1. Slice medium globe eggplants into ½ inch rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture.
  2. Preheat oven to 400°F (200°C). Rinse the eggplant slices, pat dry, drizzle with olive oil, and roast for 20-25 minutes.
  3. Combine whole milk ricotta, minced garlic, and chopped fresh basil in a mixing bowl. Mix until smooth.
  4. In a baking dish, layer roasted eggplant, creamy ricotta mixture, and marinara sauce. Repeat until all ingredients are used.
  5. Preheat oven to 375°F (190°C). Cover and bake for 25-30 minutes. Remove foil during last 10 minutes.
  6. Let rest for 10 minutes. Garnish with fresh basil leaves and a drizzle of olive oil before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 7gVitamin A: 700IUVitamin C: 6mgCalcium: 20mgIron: 10mg

Notes

Tips include proper salting of eggplant, uniform slicing, and letting the dish rest after baking for optimal flavor.

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