This post may contain affiliate links, please see our privacy policy + disclosures for details.
Eggplant Napoleons have a way of stealing the spotlight. Crisp, golden-fried eggplant, creamy whipped ricotta, and slow roasted cherry tomatoes come together in delicate layers, finished with fresh thyme. Light yet indulgent, they’re perfect for a warm evening appetizer or an elegant light meal.
This recipe came to life on a warm summer evening in Charleston, South Carolina, during one of my al fresco progressive dinner parties. I needed something easy due to the heat, yet elegant because hey, this is Charleston! Eggplant felt like the answer due to its versatility, perfect for layering into something special, something Mediterranean. With no exact plan, I let the ingredients lead the way.
Large globe eggplants turned into something truly special—delicate, golden slices stacked into elegant three-layer Napoleons. Za’atar didn’t just enhance the dish—it gave it an adoring wink and a touch of sophistication. This Middle Eastern spice blend, widely available and wildly delicious, added just enough intrigue to the dish. With slow-roasted cherry tomatoes and an impossibly smooth Whipped Ricotta, each bite was rich, balanced, and deeply satisfying. Plates were wiped clean, and a few guests lingered (I think hoping I’d bring out more) before moving to the next home!
Table of Contents
- Why Eggplant Napoleons Are a Must-Try
- Eggplant Napoleons Taste Like
- Must-Have Ingredients for the Best Eggplant Napoleons
- A Buying Guide for Eggplants
- Recipe Shortcuts
- Ingredient Notes
- How to Make Eggplant Napoleons
- Beer, Wine, and Cocktail Pairings
- How to Serve
- Make-Ahead and Storage Instructions
- More Elegant Appetizers for Entertaining
- Eggplant Napoleons Recipe
- Frequently Asked Questions
Why Eggplant Napoleons Are a Must-Try
Bold Layers of Flavor – Crispy, golden eggplant, lush ricotta, and slow-roasted cherry tomatoes, their sweetness intensified by a touch of brown sugar, intertwine in a myriad of flavorful indulgence.
For the Discerning Host – An effortlessly elegant dish, poised to captivate and impress at your most refined gatherings and your most casual family evenings.
A Temptation for All – A dish so satisfying, even the most devoted carnivores will be enchanted by its richness of flavor.
Eggplant Napoleons Taste Like
- Crispy – The golden fried eggplant adds a satisfying crunch with every bite.
- Creamy – Velvety ricotta provides a rich, smooth contrast to the crispness of the eggplant.
- Sweet & Savory – The slow-roasted cherry tomatoes, caramelized with brown sugar, offer a delicate sweetness that balances the savory elements.
- Rich & Indulgent – Every layer melds together to create a comforting, hearty bite that feels both light and indulgent.
- Herbaceous – Fresh basil punctuates each bite with a burst of freshness, elevating the dish with its fragrant notes.
Must-Have Ingredients for the Best Eggplant Napoleons
Before you begin, let’s talk ingredients. These straightforward yet vibrant elements come together to form layers of crispy, creamy, and tangy perfection.
A Buying Guide for Eggplants
- Look for Smooth Skin – Avoid eggplants with wrinkles or soft spots.
- Select the Right Variety – “Globe” eggplants are ideal—they’re large, firm, and perfect for slicing.
Recipe Shortcuts
To save time, whip the ricotta in advance and refrigerate it until you’re ready to assemble the Napoleons—just remove it from the fridge and let it come to room temperature, aligning with the ideal serving temperature of the dish.
Ingredient Notes
Eggplants – Globe eggplants are ideal for their large size and firm flesh.
Substitutes: Italian eggplants have a similar texture.
Cherry Tomatoes – Fresh, in-season cherry tomatoes for the sweetest flavor.
Substitutes: Grape tomatoes or Roma tomatoes can be used.
Za’atar – A high-quality za’atar blend includes sumac, thyme, oregano, sesame seeds, and a touch of salt.
Substitutes: If you don’t have za’atar, try a mix of dried thyme, oregano, toasted sesame seeds, and a pinch of lemon zest to mimic its bright, herby flavor.
How to Make Eggplant Napoleons
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Roast the Tomatoes
Slice cherry tomatoes in half lengthwise and toss them with brown sugar, olive oil, salt, and pepper. Arrange them cut-side up on a foil-lined baking sheet and roast at 225ºF for 45 minutes. Toss gently and roast for another 20 to 45 minutes until slightly shriveled and caramelized. Ovens Vary, so keep an eye on them until they look like this.
2
Prepare and Fry the Eggplant
Slice the eggplant and sprinkle both sides with salt. Let them rest on paper towels for 30 minutes to draw out bitterness, then rinse and pat dry. Mix breadcrumbs with Parmesan. Dip each slice in beaten egg, coat with breadcrumbs, and fry in hot vegetable oil for 1 to 3 minutes per side until golden brown. Drain on paper towels.
3
Assemble the Napoleons
Create a Base – Spread a small amount of whipped ricotta on the plate to anchor the stack.
Layer – Place a slice of crispy eggplant, top with a dollop of ricotta, and a teaspoon of roasted tomato juice. Repeat with another eggplant slice and more ricotta, building three layers.
Garnish – Top with slow-roasted tomatoes, letting the juices cascade down. Garnish with fresh thyme sprigs and serve immediately.
4
Southern Comfort on a Plate!
Get all up into those layers of creamy, crispy goodness.
Beer, Wine, and Cocktail Pairings
Pairing the right drinks with Napoleons makes the meal more enjoyable. A light pilsner or wheat beer is a great match for beer lovers. The crisp, clean flavors will cut through the richness of the fried eggplant while keeping things refreshing. If you’re after something a bit bolder, try a pale ale. Its mild bitterness adds an extra layer that complements the nuances brought out by the Za’atar.
When it comes to wine, go for a light, fruity red like Pinot Noir or a dry white like Chardonnay. The Pinot Noir has just enough depth to enhance the eggplant without overpowering it, while the Chardonnay’s crispness will balance the creamy ricotta and roasted tomatoes. For cocktails, a classic Italian Negroni works wonders. Its bitter, citrusy notes play perfectly with the savory layers of the napoleons, giving your meal that extra Italian flair.
How to Serve
Serve these Eggplant Napoleons atop a bed of lightly dressed greens for an elegant, colorful presentation that combines both appetizer and salad into one. Paired with warm bread and olive oil for dipping, it makes for a light dinner. For something heartier, simply double the recipe.
Make-Ahead and Storage Instructions
You can fry the eggplant up to two days ahead. Store it in an airtight container with paper towels between the layers, then reheat in a 325°F oven for 10 minutes per side.
Make the whipped ricotta a day in advance and refrigerate. Let it sit at room temperature for an hour before assembling.
For the tomatoes, roast them up to 2 hours ahead, undercooking by 15 minutes. Let them cool before storing in a covered container at room temperature until you’re ready to assemble.
More Elegant Appetizers for Entertaining
Eggplant Napoleons
Ingredients
- 2 pints cherry tomatoes, halved lengthwise
- 2 tablespoons brown sugar, light or dark
- 3 tablespoons olive oil
- Kosher salt
- black pepper
- ½ cup Italian style breadcrumbs
- 1 tablespoon Za'atar
- ½ cup Parmesan Reggiano cheese, freshly grated
- 2 large eggs, lightly beaten
- 2 large globe eggplants, each peeled and sliced into 12 equally thick rounds for a total of 24 pieces
- vegetable oil, for frying
- 2 cups whipped ricotta,
- thyme, fresh
Instructions
- Heat oven to 225ºF. Line a heavy cookie sheet with aluminum foil.
- Toss tomato halves in a bowl with the brown sugar, olive oil, and a good amount of salt and pepper. Arrange the tomatoes, cut side up, along with juices and oil from the bowl, on the cookie sheet and place in the oven. Roast for 45 minutes. Toss and place back into oven for another 30 to 45 minutes. Ovens vary; tomatoes should appear slightly shriveled and juices from pan slightly sticky and viscous.2 pints cherry tomatoes, 2 tablespoons brown sugar, 3 tablespoons olive oil, Kosher salt, black pepper
- While the tomatoes roast, mix breadcrumbs with Za'atar and Parmesan cheese in a bowl and combine. Set aside. Lightly whisk the eggs in a bowl. Also set aside.½ cup Italian style breadcrumbs, 1 tablespoon Za'atar, ½ cup Parmesan Reggiano cheese, 2 large eggs
- Sprinkle eggplant slices generously with salt on both sides and arrange the slices in flat layers on paper towels. Allow about one half hour for the salt to draw the bitter liquid from the eggplant. Rinse the slices well and pat dry.2 large globe eggplants, Kosher salt
- Heat 1 to 2 tablespoons of vegetable oil in a skillet to shimmering. Dip each slice of eggplant first in the beaten egg, and next in the breadcrumb mixture. Fry the slices 3 minutes per side until golden brown. Remove and drain on paper towels.vegetable oil
- To assemble each stack, begin with a small amount of whipped ricotta as a base. The ricotta will act like a glue to prevent your Napoleons from sliding once plated. Layer a slice of eggplant followed by a dollop of the whipped ricotta, followed by a teaspoon of the juice and a few slow-roasted tomatoes. Top with another slice of the eggplant, another dollop of the whipped ricotta, and more juice and tomatoes. Repeat once more to create just three perfect eggplant and ricotta and tomato layers.2 cups whipped ricotta
- Drizzle any remaining juices from the tomatoes equally atop the towers, allowing it to drip down the sides of the Napoleon. Garnish with fresh Thyme leaves.thyme
Video
Notes
- Fry Eggplant up to two days ahead. Store refrigerated in an airtight container with paper towels between the layers. Reheat GENTLY in a 325°F oven for 10 minutes per side.
- Ricotta may be whipped one day in advance and refrigerated. Let it sit at room temperature for 1 hour and stir well before assembling.
- Roast Tomatoes up to 2 hours ahead, undercooking by 15 minutes. Let cool before storing in a covered container at room temperature until you’re ready to assemble.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
Salt it first to remove excess moisture and fry at the right temperature.
No, but peeling creates a softer texture and allows the breadcrumbs to adhere better.
Yes. Use any whipped cheese (feta, goat, brie) or fresh mozzarella for a different flavor profile.
