Eggplant and Asparagus Napoleons
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 288 calorie
- Total Fat
- 19 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 62 milligrams
- Sodium
- 457 milligrams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 6 grams
- Protein
- 19 grams
- Sugar
- 5 grams
- Total: 43 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 23 min
Ingredients
Vegetables:
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
Filling:
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
Directions
- Place an oven rack in the center of the oven. Preheat the oven to 200 degrees F.
- 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.
- 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.
- 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.