Description
Indulge in the delightful flavors of this Eggplant Napoleon Recipe—a vegetarian masterpiece that layers roasted eggplant, creamy ricotta, and rich marinara sauce. Perfect for family dinners or special occasions, this dish not only satisfies your taste buds but also dazzles with its elegant presentation. Easy to prepare and customize, it’s a comforting option that can be enjoyed fresh or reheated later. Whether you’re looking for a hearty meal or a plant-based alternative to lasagna, this Eggplant Napoleon will surely impress!
Ingredients
Scale
- 2 large eggplants
- 15 oz whole milk ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 24–32 oz marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into 1/2-inch rounds and salt them to draw out moisture. Let sit for 30 minutes, then rinse and pat dry.
- Brush eggplant slices with olive oil and bake for about 25 minutes until tender.
- In a bowl, mix ricotta, beaten egg, Parmesan, garlic, basil, nutmeg (if using), salt, and pepper until smooth.
- In a baking dish, layer marinara sauce, eggplant slices, and ricotta filling repeatedly until all ingredients are used. Top with more marinara and mozzarella.
- Cover with foil and bake for 30 minutes; remove foil and bake an additional 15-20 minutes until bubbly.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (165g)
- Calories: 290
- Sugar: 6g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 70mg