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Eggplant Napoleon Recipe

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★★★★★

4.7 from 113 reviews

Eggplant Napoleon is a layered Italian-inspired casserole featuring tender roasted eggplant slices, creamy ricotta cheese filling, savory marinara sauce, and a golden melted cheese topping. This elegant yet comforting dish is perfect for a special weeknight dinner or entertaining guests, offering a delightful combination of textures and fresh herb flavors.

Ingredients

Scale

Eggplant:

  • 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

Ricotta Filling:

  • 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

Sauce & Cheese Topping:

  • 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

Instructions

  1. Prepare the Eggplant (The Foundation): Thoroughly wash and dry the eggplants. Trim the ends and slice crosswise into 1/2-inch thick rounds, discarding end pieces. Lay slices on paper towels or in a colander and sprinkle generously with salt on both sides. Let sit for 30-60 minutes to draw out moisture and bitterness. Rinse thoroughly under cold water and pat completely dry to avoid steaming during roasting.
  2. Roast the Eggplant: Preheat oven to 400°F (200°C). Line baking sheets with parchment paper. Brush both sides of each eggplant slice lightly with extra virgin olive oil. Arrange in a single layer without overcrowding. Roast for 20-30 minutes, flipping halfway, until tender and golden around edges. Remove and set aside. Lower oven temperature to 375°F (190°C) for baking the assembled dish.
  3. Prepare the Ricotta Filling: In a medium bowl, combine ricotta cheese, beaten egg, grated Parmesan, minced garlic, chopped basil, nutmeg (if using), salt, and black pepper. Stir until creamy and well mixed. Adjust seasoning to taste.
  4. Assemble the Eggplant Napoleons: Lightly grease a 9×13 inch baking dish. Spread about 1/2 cup marinara sauce evenly on the bottom to prevent sticking. Layer roasted eggplant slices to cover the base. Dollop and gently spread ricotta filling evenly over the eggplant. Spoon about 1 cup marinara sauce over the filling. Add another layer of eggplant slices. Optionally, repeat layers for a taller stack. Finish with a final marinara sauce layer topped with shredded mozzarella and grated Parmesan cheese.
  5. Bake the Eggplant Napoleon: Bake in the preheated oven at 375°F (190°C) for 25-35 minutes until sauce bubbles and cheese melts to a golden crust. If cheese browns too fast, tent with foil. Remove and let rest for 10-15 minutes before serving to allow layers to set.
  6. Garnish and Serve: Garnish with fresh basil leaves and optionally a drizzle of extra virgin olive oil. Cut into squares or wedges if baked in a large dish or serve individual stacks with a spatula. Serve warm immediately for best flavor and texture.

Notes

  • Salting and draining the eggplant is crucial to prevent sogginess and reduce bitterness.
  • Use good quality whole milk ricotta for a creamy, rich filling.
  • Adjust seasoning of the ricotta filling to taste before assembling.
  • Ensure eggplant slices are dry before roasting to achieve caramelization rather than steaming.
  • You can prepare this dish ahead and bake just before serving; adjust baking time if chilled.
  • For a vegan version, substitute ricotta with plant-based cheese and omit the egg (use a vegan binder such as aquafaba).

Keywords: Eggplant Napoleon, Roasted Eggplant, Ricotta Cheese, Italian Casserole, Vegetarian Dinner, Baked Eggplant, Marinara Sauce, Comfort Food

Find it online: https://bakedbylisa.com/eggplant-napoleon-recipe/