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–+ servings
Eggplant Napoleon

Delicious Eggplant Napoleon with Creamy Ricotta Layers

This Eggplant Napoleon is a layered masterpiece combining creamy ricotta and marinara, a must-try vegetarian dish.
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Prep Time 30 minutes
Cook Time 55 minutes
Resting Time 5 minutes
Total Time 1 hour 30 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Layers
  • 2 medium Eggplant Choose firm globe eggplants
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • 15 ounces Ricotta Cheese Opt for whole milk for richness
  • 1 cup Mozzarella Cheese Use as a topping for gooey finish
For the Sauce
  • 2 cups Marinara Sauce Look for low-sugar varieties
For the Seasoning
  • 1 cup Fresh Basil Enhances flavor profile
  • 2 cloves Garlic Use fresh for authenticity

Equipment

  • baking sheet
  • mixing bowl
  • Parchment paper
  • oven

Method
 

Step-by-Step Instructions for Eggplant Napoleon
  1. Slice the eggplant into uniform rounds, about ½ inch thick, sprinkle salt on both sides and allow to sit for at least 30 minutes.
  2. Preheat your oven to 400°F (200°C). Rinse the salted eggplant slices under cold water, pat dry, arrange on baking sheet, drizzle with olive oil, and roast for 20-25 minutes until tender.
  3. Prepare the ricotta filling by combining ricotta cheese with minced garlic, chopped fresh basil, and a sprinkle of salt in a mixing bowl.
  4. Assemble the layers by starting with roasted eggplant, adding a layer of ricotta mixture, then marinara. Repeat until ingredients are used up, finishing with mozzarella on top.
  5. Lower the oven temperature to 375°F (190°C) and bake for 25-30 minutes until mozzarella is bubbly and golden brown.
  6. Let the dish rest for a few minutes before serving. Garnish with fresh basil and drizzle with olive oil.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 25gProtein: 14gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 400mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Store leftover Eggplant Napoleon in an airtight container for up to 3 days in the fridge. For longer storage, freeze for up to 2 months.

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