Eggplant Napoleons with Whipped Ricotta

5 from 2 votes
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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.

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A stack of fried green tomato slices layered with creamy cheese and topped with roasted cherry tomatoes on a decorative plate with a floral design. A fork is placed beside the stack.

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!


A stack of savory pancakes topped with whipped cheese and roasted cherry tomatoes is garnished with herbs and served on a decorative plate. A fork rests beside the stack.


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.

A white bowl filled with fresh cherry tomatoes. A sprig of green thyme is placed beside the tomatoes. A small dish containing olive oil is partially visible in the background on a light marble surface.

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.

The image depicts globe eggplants, cherry tomatoes, whipped ricotta, large eggs, vegetable oil, parmesan cheese, olive oil, Italian breadcrumbs, za’atar spice blend, black pepper, brown sugar, kosher salt, and fresh thyme arranged on a white surface.

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

Sliced yellow squash arranged neatly on a wooden cutting board, with a wooden-handled knife placed beside it.

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.


Slices of raw eggplant on a white paper towel-lined tray, showcasing their light beige and greenish skin with small seeds visible in the flesh.

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.

Roasted cherry tomatoes spread on a foil-lined baking tray, glistening with oil and slightly charred. The tomatoes are cut in halves, showcasing their juicy interiors.

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.

Three slices of golden-brown fried green tomatoes sizzle in a black skillet. The tomatoes are coated with breadcrumbs and spices, creating a crispy texture as they cook in hot oil. Bubbles form around the edges, indicating they are frying.

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.

The image depicts nine plates adorned with green floral patterns, each holding a crumpet topped with different amounts of cream and jam, all arranged in a 3x3 grid.

4

Southern Comfort on a Plate!

Get all up into those layers of creamy, crispy goodness.

A decorative plate holds a stack of pancakes topped with whipped cream and roasted cherry tomatoes, garnished with herbs. A fork and knife are placed beside the pancakes.

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.

A stack of breaded eggplant slices layered with ricotta cheese and topped with roasted cherry tomatoes on a decorative plate. A gold fork is placed beside the stack. Fresh cherry tomatoes and a red cloth are in the background.

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.

5 from 2 votes

Eggplant Napoleons

Layers of crispy fried eggplant, creamy ricotta, and slow roasted sweet cherry tomatoes make Eggplant Napoleons are crispy, creamy, and perfect for any dinner gathering, whether casual or more elegant.
Prep: 30 minutes
Cook: 30 minutes
Assembly: 15 minutes
Total: 1 hour 15 minutes
Servings: 8 servings
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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

Eggplant Napoleons are best enjoyed warm rather than hot. Ensure all components are warm or at room temperature when ready to assemble.
Make Ahead 
  • 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.
Store Leftovers refrigerated in an airtight container up to 3 days. To Reheat place into shallow baking dish and reheat for 15 to 20 minutes at 325°F. 

Nutrition

Serving: 1serving | Calories: 285kcal | Carbohydrates: 22g | Protein: 14g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 77mg | Sodium: 284mg | Potassium: 627mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1003IU | Vitamin C: 30mg | Calcium: 248mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 30 minutes
Cook Time: 30 minutes
Assembly: 15 minutes
Total Time: 1 hour 15 minutes
Course: Appetizer
Cuisine: American, Southern
Servings: 8 servings
Calories: 285
Keyword: eggplant Napoleon, eggplant parmesan
Like this recipe? Leave a comment below!
The image features a stack of eggplant napoleon with layers of cheese and roasted tomatoes, garnished with herbs, on a decorative plate. A fork and knife are positioned next to the plate.

Frequently Asked Questions

How do I prevent my eggplant from getting soggy?

Salt it first to remove excess moisture and fry at the right temperature.

Do I need to peel the eggplant?

No, but peeling creates a softer texture and allows the breadcrumbs to adhere better.

Can I use a different cheese?

Yes. Use any whipped cheese (feta, goat, brie) or fresh mozzarella for a different flavor profile.

About Jenny deRemer

I am a Charleston, South Carolina-based culinary novice, an ardent authority on all things travel, a designer by trade, and the creator of Not Entirely Average. I have a weakness for farmers' markets, delight in adventures way off the beaten path, enjoy documenting my many moods through photography, and have been known to conquer the occasional yard sale with gusto!

5 from 2 votes (2 ratings without comment)

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