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A beautifully layered Eggplant Napoleon is the featured image for this delicious recipe.

Easy Eggplant Napoleon

This Eggplant Napoleon recipe offers a delicious and visually appealing layered dish, perfect for an impressive dinner. By salting the eggplant, creating a rich tomato sauce, and combining mozzarella and ricotta, you can achieve a delightful balance of textures and flavors.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggplants, peeled and sliced into 1/4-inch thick rounds
  • 1 teaspoon salt, plus more to taste
  • 1/4 cup olive oil, plus more for drizzling
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 28 ounces crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • 15 ounces ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1/4 cup chopped fresh basil
  • 8 ounces fresh mozzarella cheese, sliced
  • Balsamic glaze, for drizzling optional

Equipment

  • baking sheet
  • paper towels
  • Large saucepan
  • Medium bowl
  • Spoon
  • knife
  • cutting board
  • Oven

Method
 

  1. Prepare the Eggplant: Lay eggplant slices on a baking sheet lined with paper towels. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
  2. Make the Tomato Sauce: Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. Stir in crushed tomatoes, oregano, basil, red pepper flakes (if using), and salt to taste. Bring to a simmer and cook for 20 minutes, stirring occasionally.
  3. Prepare the Ricotta Mixture: In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, and fresh basil. Season with salt to taste.
  4. Cook the Eggplant: Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil and arrange on a baking sheet. Bake for 15-20 minutes, flipping halfway through, until golden brown and tender. You can also pan-fry them in olive oil until golden.
  5. Assemble the Napoleon: On a baking sheet, arrange a layer of eggplant slices. Top with a spoonful of tomato sauce, a dollop of ricotta mixture, and a slice of mozzarella. Repeat layers until all ingredients are used, finishing with mozzarella on top.
  6. Bake: Bake for 15-20 minutes, or until cheese is melted and bubbly.
  7. Garnish and Serve: Drizzle with balsamic glaze (if using) and serve immediately.

Notes

Salting the eggplant is crucial to prevent a greasy dish. Simmer the tomato sauce for a deeper flavor. Use a combination of mozzarella and ricotta for a more balanced flavor. Pre-cook the eggplant to prevent it from becoming mushy. For storage, keep the assembled Napoleon in the refrigerator for up to 3 days.