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

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Instructions

Prepare the Eggplant:
- Wash and slice the eggplants into ½ inch thick rounds.
- Salt the eggplant slices and let them sit for 30–60 minutes to draw out moisture. Rinse and pat dry to prevent sogginess.
Roast the Eggplant:
- Preheat your oven to 400°F (200°C).
- Brush the eggplant slices with olive oil and arrange them on parchment-lined baking sheets.
- Roast for 20-30 minutes, flipping halfway through, until tender and lightly golden.
Prepare the Ricotta Filling:
- In a medium bowl, combine ricotta, egg, Parmesan, garlic, basil, nutmeg, salt, and pepper. Mix until smooth and creamy.
Assemble the Eggplant Napoleons:
- Spread marinara sauce in the bottom of a greased 9×13 inch baking dish.
- 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.
Bake the Eggplant Napoleon:
- Bake at 375°F (190°C) for 25-35 minutes until the sauce is bubbling and the cheese is golden.
- Let rest for 10-15 minutes before serving.
Garnish and Serve:
- Garnish with fresh basil and drizzle with extra virgin olive oil before serving.

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.