Why You’ll Love This Recipe
This dish brings all the goodness of traditional eggplant parmesan into a beautifully layered “Napoleon” style. Roasted eggplant slices provide a hearty base, while a creamy ricotta filling and savory marinara sauce bring layers of flavor. With melted mozzarella on top and fresh basil for garnish, this dish is sure to impress. It’s the perfect way to enjoy eggplant in a rich, satisfying way, with balanced flavors and textures in every bite.
Ingredients
For the Eggplant:
- 2 large eggplants (about 1–1.5 lbs each) or 3 medium, firm, glossy eggplants
- Salt (Kosher or sea salt recommended, for drawing out moisture)
- ¼ cup extra virgin olive oil (plus more for brushing if needed)
For the 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)
- ½ cup grated Parmesan cheese (plus more for topping)
- 2 cloves garlic, minced finely
- ¼ cup fresh basil leaves, chopped finely
- ¼ teaspoon nutmeg, freshly grated (optional, but adds warmth)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, freshly ground
For the 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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Eggplant (The Foundation):
- Wash and slice the eggplants into rounds approximately ½ inch thick. Aim for uniform thickness so they cook evenly. Discard the very end pieces.
- Salt and Drain: Arrange the eggplant slices in a single layer on baking sheets lined with paper towels or place them in a large colander. Sprinkle both sides with salt and let sit for at least 30 minutes (up to 60 minutes). This helps draw out moisture and bitterness.
- Rinse and Dry: After the salting period, rinse the eggplant slices under cold water and pat them dry thoroughly with paper towels to prevent sogginess.
- Roast the Eggplant:
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Oil and Arrange: Brush both sides of each dried eggplant slice with olive oil and arrange in a single layer on the baking sheets. Do not overcrowd the pan.
- Roast: Bake for 20-30 minutes, flipping halfway through, until the eggplant is tender and lightly golden around the edges.
- Prepare the Ricotta Filling:
- In a medium bowl, combine ricotta cheese, the lightly beaten egg, ½ cup Parmesan cheese, garlic, chopped basil, nutmeg, salt, and black pepper. Stir until everything is well combined. The mixture should be creamy but thick enough to hold its shape.
- Assemble the Eggplant Napoleons:
- Prepare the Baking Dish: Lightly grease a 9×13 inch baking dish or individual ramekins for single servings. Spread a thin layer of marinara sauce on the bottom of the dish to prevent sticking and add flavor.
- First Layer (Eggplant): Arrange a layer of roasted eggplant slices over the sauce, slightly overlapping if needed.
- Second Layer (Ricotta Filling): Spoon dollops of the ricotta mixture over the eggplant layer and spread evenly, being careful not to press too hard.
- Third Layer (Sauce): Spoon a layer of marinara sauce over the ricotta, about 1 cup.
- Fourth Layer (Eggplant): Add another layer of roasted eggplant slices over the sauce.
- Repeat Layers (Optional): If you have room, add a third layer of eggplant, followed by another layer of ricotta and sauce. Finish with a layer of eggplant.
- Final Topping: Top with marinara sauce, shredded mozzarella, and additional Parmesan cheese.
- Bake the Eggplant Napoleon:
- Bake at 375°F (190°C) for 25-35 minutes, until the sauce is bubbling and the cheese is melted and golden brown. If the top starts browning too quickly, cover loosely with aluminum foil.
- Rest: Remove from the oven and let rest for 10-15 minutes to allow the layers to set before serving.
- Garnish and Serve:
- Garnish with fresh chopped basil or whole basil leaves, and drizzle with extra virgin olive oil for added richness.
- Serve immediately while warm, either cut into squares or individual stacks.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
Variations
- Add More Veggies: You can add other vegetables like zucchini, mushrooms, or spinach for extra flavor and nutrition.
- Meat Option: For a non-vegetarian version, you can add ground turkey, chicken, or sausage between the layers for added protein.
- Vegan Version: Replace the ricotta and mozzarella with plant-based alternatives and use a flax egg instead of the egg.
Storage/Reheating
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: This dish freezes well. Once it has cooled, wrap individual portions tightly and store in the freezer for up to 2 months.
- Reheating: Reheat in the microwave or oven until heated through. If frozen, thaw overnight in the fridge before reheating.
FAQs
1. Can I use a different cheese for the ricotta filling?
Yes, you can substitute ricotta with cottage cheese or a vegan cheese option if you prefer.
2. Can I make this dish ahead of time?
Yes, you can prepare the dish in advance and refrigerate it for up to a day before baking. Just bake it before serving.
3. Can I use store-bought marinara sauce?
Absolutely! A good-quality jarred marinara sauce will work just as well as homemade.
4. How do I prevent the eggplant from being soggy?
Be sure to salt and drain the eggplant properly, and dry it thoroughly before roasting. This will help keep the texture firm.
5. Can I make this dish spicier?
Yes, add red pepper flakes or a bit of chili powder to the ricotta filling or marinara sauce for some heat.
6. What should I serve with this dish?
This Eggplant Napoleon pairs well with a simple green salad, garlic bread, or roasted vegetables for a complete meal.
7. Can I prepare this as individual servings?
Yes, you can make single-serving Napoleons in individual ramekins for a more elegant presentation.
8. Can I use a different vegetable instead of eggplant?
Zucchini can be used as a substitute for eggplant if you prefer a lighter version, but the texture and flavor will differ.
9. How do I know when the dish is done?
The top should be golden and bubbling, and the cheese should be melted. If in doubt, insert a knife—it should come out hot.
10. Can I add meat to this dish?
Yes, you can add cooked ground meat such as beef, turkey, or chicken between the layers for added protein.
Conclusion
Eggplant Napoleon is a delicious and satisfying dish that layers roasted eggplant, a creamy ricotta filling, and savory marinara sauce. With its rich flavors and hearty texture, it’s a perfect vegetarian meal that’s both comforting and elegant. Whether you’re serving it for a weeknight dinner or a special occasion, it’s sure to be a hit!
Eggplant Napoleon
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6-8 servings
- Category: Vegetarian, Italian, Comfort Food
- Method: Baking
- Cuisine: Italian
Description
Eggplant Napoleon is a rich and satisfying vegetarian dish that layers roasted eggplant, creamy ricotta, savory marinara sauce, and melted cheese. This elegant meal combines comfort and flavor, perfect for a special dinner or meal prep. With crispy eggplant, a creamy ricotta filling, and melted mozzarella, this dish is a true crowd-pleaser.
Ingredients
For the Eggplant:
2 large eggplants (about 1–1.5 lbs each) or 3 medium, firm eggplants
Salt (Kosher or sea salt recommended, for drawing out moisture)
¼ cup extra virgin olive oil (plus more for brushing if needed)
For the Ricotta Filling:
1 container (15 ounces) whole milk ricotta cheese (good quality ricotta makes a difference!)
1 large egg, lightly beaten
½ cup grated Parmesan cheese (plus more for topping)
2 cloves garlic, minced finely
¼ cup fresh basil leaves, chopped finely
¼ teaspoon nutmeg, freshly grated (optional)
½ teaspoon salt, or to taste
¼ teaspoon black pepper, freshly ground
For the 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
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Prepare the Eggplant:
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Wash and slice the eggplants into ½ inch thick rounds.
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Salt the eggplant slices and let them sit for 30–60 minutes to draw out moisture. Rinse and pat dry to prevent sogginess.
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Roast the Eggplant:
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Preheat your oven to 400°F (200°C).
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Brush the eggplant slices with olive oil and arrange them on parchment-lined baking sheets.
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Roast for 20-30 minutes, flipping halfway through, until tender and lightly golden.
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Prepare the Ricotta Filling:
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In a medium bowl, combine ricotta, egg, Parmesan, garlic, basil, nutmeg, salt, and pepper. Mix until smooth and creamy.
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Assemble the Eggplant Napoleons:
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Spread marinara sauce in the bottom of a greased 9×13 inch baking dish.
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Layer the roasted eggplant slices, ricotta filling, marinara sauce, and repeat the layers. Finish with a top layer of marinara sauce, shredded mozzarella, and Parmesan.
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Bake the Eggplant Napoleon:
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Bake at 375°F (190°C) for 25-35 minutes until the sauce is bubbling and the cheese is golden.
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Let rest for 10-15 minutes before serving.
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Garnish and Serve:
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Garnish with fresh basil and drizzle with extra virgin olive oil before serving.
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Notes
Add More Veggies: Incorporate zucchini, mushrooms, or spinach for added flavor.
Meat Option: Add ground turkey, chicken, or sausage for a non-vegetarian version.
Vegan Version: Replace ricotta and mozzarella with plant-based cheeses and use a flax egg.
