Melt-In-Your-Mouth Eggplant Napoleon That's a Showstopper

This Eggplant Napoleon is a game-changing vegetarian masterpiece with roasted eggplant, ricotta, and marinara.

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Prep Time 30

Cook Time 50

Cooling Time 5

Total Time 1 25

Servings: 6 slices

Course: Dinner

Cuisine: Italian

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggplant Layers

2 medium Eggplant sliced into ½-inch thick rounds
2 tablespoons Olive Oil extra virgin for best flavor

For the Cheese Filling

15 ounces Ricotta Cheese whole milk or part-skim
8 ounces Mozzarella Cheese shredded

For the Marinara Sauce

2 cups Marinara Sauce store-bought or homemade

For the Finishing Touch

2 cloves Garlic fresh preferred
0.25 cups Fresh Basil for garnish

Equipment

baking sheet
mixing bowl
oven
Knife
paper towels

Method

Step-by-Step Instructions

Slice medium-sized eggplants into ½-inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture.
Rinse the salted eggplant slices, pat dry, preheat oven to 400°F (200°C). Brush eggplant with olive oil and roast for 25-30 minutes until tender.
Mix ricotta cheese with chopped basil, salt, and pepper until well combined.
Layer roasted eggplant, ricotta mixture, and marinara in a baking dish until all ingredients are used, finishing with eggplant.
Preheat oven to 375°F (190°C). Cover with marinara and sprinkle mozzarella on top. Bake for about 20 minutes until cheese is bubbly.
Let cool for a few minutes, garnish with olive oil and fresh basil, slice, and serve warm.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 24gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Ensure to salt the eggplant before roasting to remove bitterness and moisture for better texture.

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