EGGPLANT AND ASPARAGUS NAPOLEONS
Provided by Giada De Laurentiis
Categories appetizer
Time 43m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 288 calorie, Fat 19 grams, SaturatedFat 11 grams, Cholesterol 62 milligrams, Sodium 457 milligrams, Carbohydrate 13 grams, Fiber 6 grams, Protein 19 grams, Sugar 5 grams
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Ike Wisdom
[email protected]I followed the recipe exactly but the eggplant didn't turn out crispy.
Adan Ali
[email protected]This dish was a bit bland for my taste.
Abdul Malik Sagar
[email protected]I loved the crispy eggplant and the asparagus was cooked perfectly.
Brisa Chavez
[email protected]The flavors in this dish were amazing! I would definitely recommend it.
Football ball
[email protected]This dish was easy to make and very tasty. I would definitely make it again.
Tahmid Hossain
[email protected]This was a delicious and healthy meal. The eggplant and asparagus were cooked perfectly and the cheese sauce was very flavorful.
Lindokuhle Syabonga
[email protected]I love this recipe! It's a great way to use up leftover eggplant and asparagus. The cheese sauce is also very versatile and can be used on other dishes.
Unstoppable Takia Brown
[email protected]This dish was easy to make and very tasty. The eggplant was tender and the asparagus was still slightly crunchy. The cheese sauce was also very good.
Saad Ijaz
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it! The eggplant and asparagus were cooked perfectly and the flavors were amazing.
Yamika Willima
[email protected]This dish was a hit with my family! The kids loved the crispy eggplant and the asparagus was cooked perfectly. The cheese sauce was also very flavorful.
Sam Hull
[email protected]Absolutely delicious and easy to make! The flavors of the eggplant, asparagus, and cheese were perfect together. Will definitely be making this again.