Eggplant and Asparagus Napoleons

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I normally love Giada's recipes, but this one just didn't work. My husband and I couldn't even eat this. The ricotta mixture did not go with the eggplant and asparagus. Very unappetizing. I would not recommend this recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this dish to accompany some garlic/rosemary grilled leg of lamb and it was a huge hit. The key to this dish is to taste your ricotta filling as you make it and only add enough lemon juice to give it the right amount of zing. (a little salt in the filling will bring the flavor right up--but wait until you mix in the salty Pecorino/Romano cheese before you season If you simply dump in the juice of an entire lemon as the recipe implies you will probably be disappointed with the dish. Also, you need to undergrill your asparagus just a little other wise they will be overcooked by the time you pull it out of the oven. This is a dish that could stand as a course on its own especially if you topped it with some sort of tangy tomato based italian type salsa so the acidity of the topping plays off the creamy smooth texture of the ricotta filling. Season and taste as you go and don't be afraid to use some olive oil on your eggplant when you grill...
It was a hit!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this dish last night to accompany grilled rack of lamb. The dish looks pretty and is perfect for individual servings. The cheese filling is very tart, and I would omit the lemon juice if I make the dish again. The dish could probably be assembled in a baking dish similar to lasagna instead of individual Napoleons. Since eggplant skin can sometimes be tough or stringy, so if you're not fond of the skin, peel the eggplant before grilling.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was really disappointed in this recipe. I was anxious to try it after seeing Giada make it- but it just did not do anything for me or my guest. We ended up throwing the dish away, hardly eaten. I followed the directions and grilled the eggplant as instructed, but it just did not taste right in the dish at all. I would not make this again or recommend it to anyone.