Best 4 Eggplant Napoleon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Eggplant Napoleon: A Culinary Symphony of Flavors and Textures**

Embark on a culinary journey with Eggplant Napoleon, a dish that blends the vibrant flavors of Mediterranean cuisine with the artistry of French pastry. This sophisticated dish features layers of tender eggplant, savory fillings, and creamy sauces, creating a symphony of taste and texture that will tantalize your palate. Discover two variations of this delightful dish: the classic Eggplant Napoleon and the modern Roasted Eggplant Napoleon with Tahini Sauce. Both recipes offer unique flavor profiles that cater to different preferences, ensuring an unforgettable dining experience.

Here are our top 4 tried and tested recipes!

EGGPLANT NAPOLEON



Eggplant Napoleon image

Delicious, elegant, and flavorful layered eggplant dish. Wonderful presentation for guests! Delicious alongside pasta with fresh tomato and basil sauce. Enjoy!

Provided by Brooke Elizabeth

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 45m

Yield 6

Number Of Ingredients 7

6 eggs
1 ½ cups Italian-seasoned bread crumbs
2 eggplants, peeled and sliced into 1/3-inch rounds
cooking spray
15 leaves fresh basil, or as needed
6 large Roma tomatoes, sliced 1/8-inch thick
2 (6 ounce) balls fresh mozzarella cheese, sliced 1/8-inch thick

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.

Nutrition Facts : Calories 405.9 calories, Carbohydrate 35.5 g, Cholesterol 230.9 mg, Fat 19.3 g, Fiber 8.5 g, Protein 23.2 g, SaturatedFat 10.1 g, Sodium 686 mg, Sugar 9.5 g

EGGPLANT NAPOLEON



Eggplant Napoleon image

Provided by Amanda Hesser

Categories     appetizer

Time 2h

Yield 4 servings

Number Of Ingredients 7

2 medium eggplants
1/4 cup extra virgin olive oil
Salt and freshly ground pepper
3 large eggs
1/2 cup flour
2 1/2 cups fresh bread crumbs
1 cup peanut or vegetable oil

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.

Nutrition Facts : @context http, Calories 1063, UnsaturatedFat 66 grams, Carbohydrate 78 grams, Fat 77 grams, Fiber 12 grams, Protein 18 grams, SaturatedFat 8 grams, Sodium 1083 milligrams, Sugar 14 grams, TransFat 0 grams

GRILLED PORTOBELLO PIZZA WITH GOAT CHEESE AND GREEN SAUCE AND THOUSAND-LAYER EGGPLANT NAPOLEON WITH NO-FAT TOMATO VINAIGRETTE



Grilled Portobello Pizza with Goat Cheese and Green Sauce and Thousand-Layer Eggplant Napoleon with No-Fat Tomato Vinaigrette image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 29

1/4 cup baby spinach
1/4 cup basil
1 teaspoon tarragon leaves
1 teaspoon balsamic vinegar
1 teaspoon capers
2 garlic cloves, roasted
2 tablespoons extra virgin olive oil
4 portobello mushrooms
2 tablespoons olive oil
Salt and pepper, to taste
8 ounces goat cheese, sliced thin
2 large eggplants, sliced crosswise, 3/4-inch thick
2 medium zucchini, sliced lengthwise, 1/4-inch thick
1 large red onion, sliced thin
1 large tomato, sliced 1-inch thick
1 large red pepper, roasted, peeled, seeded and julienned
1 large green pepper, roasted, peeled, seeded and julienned
1/2 pound spicy Monterey Jack cheese, grated
1/2 pound goat cheese, thinly sliced
1/2 bunch basil, chiffonade (save 4 leaves for garnish)
Olive oil
Salt and pepper, to taste
3 large tomatoes, halved, cored and seeded
2 ounces 2 year old balsamic vinegar
1 tablespoon minced basil 1 tablespoon minced shallots
1/2 teaspoon thyme leaves
1 teaspoon cracked black pepper
1 tablespoon honey
1 teaspoon salt

Steps:

  • Puree all the ingredients to form a sauce.
  • Rub mushrooms with oil. Season with salt and pepper. Place the mushrooms on the grill, rib side down, and cook for 5 minutes. Turn mushrooms and place green sauce over mushrooms. Add sliced goat cheese. Touch with a little more sauce. Close the top to the grill and smoke for 5 minutes more.
  • Lightly brush eggplant, zucchini and onions with olive oil and then season with salt and pepper. Grill for 3 minutes on each side. Grill tomato for 3 minutes on each side. While vegetables are hot, using a ceramic mold or bread pan lined with plastic wrap, make a layer of eggplant and then spread with 1-ounce of Jack cheese. Make a layer of red pepper and spread with 1-ounce Jack cheese. Make a layer of zucchini and spread with jack cheese. Make a layer of onion with jack cheese. Make a layer of green peppers and then a layer of goat cheese. Make another layer of eggplant and then another layer of goat cheese. Finally, make a layer of tomato and then a layer of basil. Lightly press, weight and allow to sit for 20 minutes. Turn upside down and release from the mold. Place left over goat cheese on top and garnish with basil.
  • Place tomatoes, meat side down, over medium hot grill for 8 minutes. Carefully remove and place in blender. Add remaining ingredients and blend until smooth.

EGGPLANT NAPOLEON



Eggplant Napoleon image

Provided by Rawia Bishara

Categories     Tomato     Fry     Vegetarian     Eggplant     Breadcrumbs

Yield Makes 8 to 10 servings

Number Of Ingredients 21

3 medium eggplants (2 1/2 to 3 pounds total), stem and root ends trimmed and discarded, sliced into 1/2-inch-thick rounds
Sea salt for sprinkling
1/4 cup Basil Pesto
1/2 cup extra-virgin olive oil
6 cloves garlic, finely chopped
Juice of 3 lemons
1/2 cup all-purpose flour
2 egg whites, beaten
2 cups panko (Japanese breadcrumbs)
2 tablespoons grated Parmigiano-Reggiano cheese
2 tablespoons dried parsley
1/2 teaspoon freshly ground black pepper
Corn oil for frying
3 cups Mutabal
For the Salad
8 plum tomatoes, chopped
1 medium red onion, chopped
7 tablespoons Basil Pesto
Juice of 2 lemons
3/4 cup extra-virgin olive oil
Pinch sea salt

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.

Tips:

  • To ensure the eggplant slices are evenly cooked, slice them to a uniform thickness. You can use a mandoline slicer for precise and consistent results.
  • To prevent the eggplant slices from absorbing too much oil during frying, pat them dry with paper towels before cooking. This will help them crisp up nicely.
  • If you don't have a deep fryer, you can shallow fry the eggplant slices in a large skillet with a generous amount of oil. Make sure the oil is hot before adding the eggplant slices, and adjust the heat to maintain a steady temperature.
  • To make the marinara sauce, use a combination of fresh and canned tomatoes for a rich and flavorful sauce. You can also add your favorite herbs and spices to taste.
  • When assembling the eggplant napoleon, be sure to layer the eggplant slices, marinara sauce, and cheese evenly. This will ensure that each bite is packed with flavor.

Conclusion:

This eggplant napoleon is a delicious and impressive dish that is sure to wow your guests. It's perfect for a special occasion or a casual weeknight meal. With its crispy eggplant slices, flavorful marinara sauce, and gooey melted cheese, this dish is sure to be a hit.

Related Topics