Eggplant Napoleons

A stack of breaded eggplant rounds layered with white cheese and roasted tomatoes, garnished with herbs, on a patterned plate next to a gold fork and knife.

5 from 2 votes

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 Time30

Cook Time30

Assembly15

Total Time1 15

Course: Appetizer

Cuisine: American, Southern

Servings: servings

Author: Jenny DeRemer

Cost: $0.96 per serving

Equipment

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