Eggplant Napoleon Recipes

Steps:

• Heat oven to 350 degrees. Place one eggplant on a baking sheet, and roast for one hour. Allow to cool. Slice in half lengthwise, and scoop pulp into a medium mixing bowl. Add olive oil to bowl, and blend well with a fork. Season to taste with salt and pepper, and reserve.
• Slice remaining eggplant into disks about 1/8 inch thick. Season to taste with salt and pepper. In a small bowl, beat eggs with a fork until blended. Dip each eggplant slice in the flour, egg and then the bread crumbs.
• In a medium saucepan, heat vegetable oil to 350 degrees. Add eggplant in small batches, and saute until brown on both sides, about a minute a side. Remove from pan, and drain on paper towels.
• To assemble, place a slice of eggplant on each of four plates, topped by a heaping tablespoon of reserved eggplant puree. Top with another slice of eggplant and another spoonful of puree, continuing until the eggplant and puree have been evenly distributed. Finish each napoleon with a slice of eggplant; there will be a total of four to six layers. Serve immediately.

Steps:

• For the black olive dressing, combine all ingredients and allow to sit for at least 2 hours, covered and refrigerated, for flavors to develop. For the poached garlic in the basil puree, place unpeeled garlic cloves in a small saucepan and cover by 1-inch of cold water. Bring to a boil, drain and repeat process 2 more times. Remove husk from garlic, chop. For the basil puree, blanch the basil in lightly salted boiling water for about 5 seconds. Remove and immediately plunge into ice water to stop the cooking and set the color. Drain well, squeeze dry and chop. Add to a blender along with poached garlic, olive oil, pine nuts and enough stock to make a smooth puree. Store in refrigerator.;
• To oven dry tomatoes for napoleons, cut tomatoes in half and remove stems. With your fingers gently squeeze and remove the seeds. Lightly oil a baking sheet, place tomatoes and season lightly with sea salt and freshly ground pepper. Place in a preheated 225 degree oven for 3 to 4 hours or until tomatoes are somewhat shriveled and have the faintest bit of color on them. For the napoleons, slice the eggplants into 12 (1/2-inch) thick rounds and generously paint both sides with olive oil and season with salt and pepper. Place in a single layer on a baking sheet and roast in a preheated 400 degree oven until cooked through and lightly browned, about 10 minutes. Set aside. Oil, season and roast remaining vegetables in the same manner and set aside. Be sure not to overcook, vegetables should still have some texture. To assemble the napoleons, on a lightly oiled baking sheet start with a round of eggplant and top with slices of zucchini, onions, peppers, mushrooms and oven dried tomatoes and cheese. Repeat the layers, ending with an eggplant slice for each napoleon. Place a rosemary spear in the center of each napoleon to hold it together. To serve, Place baking sheet with napoleons in a preheated 375 degree oven for a few minutes to warm through and barely melt cheese. Place on warm plates and spoon the black olive dressing around. Top with drops of the reduced Balsamic vinegar, fresh basil puree and garnish with herb sprigs. Serve immediately.;

Steps:

• Arrange the eggplant slices on two sheet pans, sprinkle with salt, and set aside for 30 minutes or until they begin to sweat. Using a paper towel, pat the slices dry and set aside.
• In a large bowl, whisk together the pesto, olive oil, garlic and lemon juice. Toss in the eggplant to coat and let marinate at room temperature for at least 1 hour or overnight in the refrigerator.
• Dump the flour onto a shallow rimmed plate. In a medium bowl, whisk together the egg whites and 1 cup of water. Combine the panko, Parmigiano-Reggiano, parsley and pepper on a second shallow rimmed plate.
• Spread a sheet of waxed paper on a clean work surface. Working with one slice of eggplant at a time, dredge it in the flour first, shaking off the excess, and then dip it in the egg mixture followed by the breadcrumbs. Gently press the breadcrumbs onto both sides of the eggplant and place on the waxed paper. Repeat with the remaining eggplant slices.
• Pour at least 2 inches of corn oil into a small, deep pot. Heat the oil over high until hot but not smoking. Working in batches, fry the eggplant slices until golden, turning once, 3 to 5 minutes. Do not crowd the pot. Using a slotted spoon, transfer the eggplant slices to a paper towel-lined platter to drain.
• Place an eggplant slice on a small plate. Spread with 2 tablespoons of the baba ghanouj, top with a second eggplant slice and spread 1 tablespoon of baba ghanouj on top. Repeat layering in this order with the remaining eggplant slices and baba ghanouj to make eight to ten eggplant stacks.
• Just before serving, toss together the salad: In a medium bowl, combine the tomatoes and onion. In a small bowl, whisk together the pesto, lemon juice, olive oil and salt. Drizzle just enough of the pesto mixture over the tomato-onion mixture to thoroughly coat. Spoon some salad around each napoleon and drizzle the napoleons with some of the dressing left in the bottom of the bowl. Serve immediately.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 200 degrees F.
• For the vegetables: Place a grill pan over medium-high heat, or preheat a gas or charcoal grill. Drizzle the vegetables with olive oil and season with salt and pepper. Grill the eggplant until tender, about 4 minutes each side. Grill the asparagus for 3 to 4 minutes, turning occasionally until crisp-tender. When cool enough to handle, cut the asparagus in half crosswise.
• For the filling: In a small bowl, mix together the ricotta cheese, basil, Pecorino Romano, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
• To assemble: Place 4 slices eggplant on a work surface. Spread each with 2 to 3 tablespoons of the ricotta mixture. Line 4 pieces of asparagus, side-by-side, on top. Place another slice of eggplant on top and repeat the layers. Top each napoleon with a slice of eggplant and place on a small baking sheet. Bake until warmed through, about 10 minutes, and serve.

Steps:

• Whisk eggs together in a deep container. Pour bread crumbs in another deep container.
• Dip each slice of eggplant into the eggs, covering both sides, and press into the bread crumbs until evenly coated.
• Spray a nonstick skillet with cooking spray and heat over medium heat. Arrange a layer of eggplant slices in the skillet; cook until crispy, 2 to 4 minutes. Spray tops with cooking spray and flip; continue cooking until second side is browned and eggplant is tender, 2 to 4 minutes more. Transfer to a plate. Repeat with remaining slices.
• Preheat oven to 275 degrees F (135 degrees C).
• Arrange a layer of eggplant slices in the bottom of a 9x13-inch baking dish. Top each slice with a basil leaf, 1 tomato slice, and 1 slice of mozzarella cheese. Place another eggplant slice on top. Cover with remaining tomato and mozzarella cheese slices.
• Bake in the preheated oven until cheese is softened, but not melted, about 5 minutes.

Steps:

• Drizzle 2 Tbsp. dressing over tomatoes in shallow dish; set aside. Beat egg and water in pie plate until well blended. Mix bread crumbs and Parmesan in separate pie plate. Combine mozzarella, remaining dressing and basil.
• Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Meanwhile, dip each eggplant slice in egg mixture, then in crumb mixture, turning to evenly to coat both sides of each slice. Add, in batches, to skillet; cook 3 to 4 min. on each side or until golden brown, adding remaining oil as needed. Transfer to plate.
• Place 1 eggplant slice on each of 4 serving plates; top each with 1 tomato slice and about 3 Tbsp. mozzarella mixture. Repeat all layers. Cover with remaining eggplant slices.

Steps:

• Preheat oven to 400F & cut eggplant + zucchini into lengthwise slices.
• Combine olive oil, thyme, organo + garlic & mix well. Lightly brush eggplant & zucchini slices w/oil mixture.
• Heat lrg non-stick skillet over med-heat. Cook vegetable slices 30 seconds on ea side.
• In an 11 x 7-in baking dish, layer eggplant, zucchini, 1 1/2 cups of the tomato sauce + the cheese. Repeat layering as needed.
• Bake 10-15 min or till heated through. Cut into 6 servings (approx 3x2 in) & serve immediately w/approx 1 tbsp of the remaining 1/2 cup marinara sauce atop ea serving.
• NOTE: Feel free to sub for the marinara sauce w/another tomato-based & meatless spaghetti or lasagna sauce of choice.