Name: Eggplant Napoleon Recipe
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 2 large (about 1–1.5 lbs each) or 3 medium, firm, glossy eggplants; Salt (Kosher or sea salt recommended) for drawing out moisture; 1/4 cup Extra Virgin Olive Oil, plus more for brushing if needed; 1 container (15 ounces) Whole Milk Ricotta Cheese; 1 large Egg, lightly beaten; 1/2 cup grated Parmesan Cheese, plus more for topping; 2 cloves Garlic, minced finely; 1/4 cup fresh Basil Leaves, chopped finely; 1/4 teaspoon Nutmeg, freshly grated (optional); 1/2 teaspoon Salt, or to taste; 1/4 teaspoon Black Pepper, freshly ground; 1 jar (24-32 ounces) good quality Marinara Sauce; 1 cup shredded Mozzarella Cheese (low-moisture, part-skim or whole milk); Additional grated Parmesan Cheese for topping; Fresh Basil Leaves for garnish

Jump to Recipe

Introduction

Eggplant Napoleon is a delicious layered casserole featuring tender roasted eggplant, creamy ricotta filling, and rich marinara sauce topped with melted cheese. This elegant yet comforting dish is perfect for a special family dinner or impressing guests with a vegetarian main course.

The image shows a close-up of a stack with four layers: two thick slices of dark purple eggplant on the top and bottom, a middle layer of melted light yellow cheese, and a bright red tomato slice just below the cheese. The top eggplant slice is golden brown and crispy with visible herbs and breadcrumbs sprinkled on it. A fresh green basil leaf rests on the very top, and another basil leaf is placed near the base of the stack. The stack sits on a wooden surface with a white marbled texture in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large (about 1–1.5 lbs each) or 3 medium eggplants, firm and glossy
Salt (Kosher or sea salt recommended) for drawing out moisture
1/4 cup extra virgin olive oil, plus more for brushing if needed
1 container (15 ounces) whole milk ricotta cheese
1 large egg, lightly beaten
1/2 cup grated Parmesan cheese, plus more for topping
2 cloves garlic, minced finely
1/4 cup fresh basil leaves, chopped finely
1/4 teaspoon freshly grated nutmeg (optional)
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1 jar (24-32 ounces) good quality marinara sauce or homemade sauce
1 cup shredded mozzarella cheese (low-moisture, part-skim or whole milk)
Additional grated Parmesan cheese for topping
Fresh basil leaves for garnish

Instructions

Step 1: Wash the eggplants, pat dry, and slice crosswise into 1/2-inch thick rounds, discarding the ends. Arrange slices in a single layer and generously salt both sides. Let sit for 30-60 minutes to draw out moisture and bitterness.
Step 2: Rinse the salted eggplant slices thoroughly under cold water and pat dry completely with paper towels to prevent sogginess.
Step 3: Preheat the oven to 400°F (200°C). Line baking sheets with parchment paper. Brush both sides of eggplant slices lightly with olive oil and arrange them in a single layer without overcrowding.
Step 4: Roast the eggplant for 20-30 minutes, flipping halfway through, until tender and lightly golden. Remove from oven and reduce oven temperature to 375°F (190°C).
Step 5: In a bowl, combine ricotta, beaten egg, Parmesan, garlic, basil, nutmeg (if using), salt, and pepper. Mix until creamy and well combined. Adjust seasoning to taste.
Step 6: Lightly grease a 9×13 inch baking dish. Spread about 1/2 cup marinara sauce evenly on the bottom to prevent sticking.
Step 7: Layer roasted eggplant slices evenly over the sauce, overlapping lightly if needed.
Step 8: Spoon and gently spread ricotta filling over the eggplant layer to create an even layer.
Step 9: Spread about 1 cup of marinara sauce over the ricotta layer, then add another layer of roasted eggplant slices.
Step 10: Optionally repeat layering with ricotta, sauce, and eggplant for a taller Napoleon. Finish with a final layer of marinara sauce on top.
Step 11: Sprinkle shredded mozzarella and additional grated Parmesan cheese generously over the top layer.
Step 12: Bake at 375°F (190°C) for 25-35 minutes until bubbly, cheese is melted, and golden brown. Tent with foil if cheese browns too quickly.
Step 13: Remove from oven and let rest for 10-15 minutes to set the layers and meld flavors.
Step 14: Garnish with fresh basil leaves and a drizzle of extra virgin olive oil before serving. Cut into squares or serve individual stacks warm.

Tips & Variations

Salting and drying the eggplant is key to reducing bitterness and excess moisture, ensuring a firm texture after roasting.
Use good quality ricotta and marinara sauce for the best flavor.
Optional nutmeg adds a warm depth to the ricotta filling but can be omitted if preferred.
Try adding sliced tomatoes or sautéed mushrooms between layers for extra flavor and texture.
For extra richness, sprinkle some shredded mozzarella between layers in addition to on top.

Storage

Store leftover Eggplant Napoleon covered in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven until warmed through to maintain texture. Avoid microwaving to keep the roasted eggplant tender and the cheese from becoming rubbery.

How to Serve

The image shows a small stack of three layers starting with a thick, round, dark purple eggplant slice at the bottom, followed by a bright red tomato slice topped with melted white cheese, then another slice of eggplant, and finishing with a golden-brown, crispy breadcrumb-covered eggplant slice on top. The top layer is garnished with fresh green basil leaves. The stack is placed on a wooden board with a few scattered green basil leaves around it, all set against a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Eggplant Napoleon ahead of time?

Yes, you can assemble the dish a few hours before baking and keep it covered in the refrigerator. Bring it to room temperature before baking for even cooking.

Can I freeze Eggplant Napoleon?

Yes, this dish freezes well. Cool completely after baking, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven until heated through.