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Eggplant and Asparagus Napoleons

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  • Level: Easy
  • Total: 43 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 23 min
  • Yield: 4 servings
  • Nutrition Info
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1 large or 2 small eggplants, unpeeled, cut into 12 (1/2-inch thick) slices

16 medium asparagus spears (about 1 1/2 pounds), trimmed to 5-inch lengths

Extra-virgin olive oil, for drizzling

Salt and freshly ground black pepper


1 (15-ounce) container whole milk ricotta

1/2 cup chopped fresh basil

1/2 cup grated Pecorino Romano

Zest and juice of 1 large lemon

Salt and freshly ground black pepper


  1. Place an oven rack in the center of the oven. Preheat the oven to 200 degrees F.
  2. 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.
  3. 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.
  4. 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.

Cook’s Note

If the eggplant slices dry out in the oven, drizzle with olive oil before serving.

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