Eggplant Napoleon Recipe

Slice and salt

Trim the eggplant ends and slice each eggplant into 1/3–1/2-inch thick rounds (about 8–10 slices per eggplant). Arrange slices in a single layer on a wire rack or large baking sheet. Sprinkle both sides generously with kosher salt (about 2 tbs total). Let sit 20–30 minutes to draw out bitterness and moisture.

After 20–30 minutes, gently rinse each slice under cool running water to remove surface salt. Pat slices very dry with clean kitchen towels or paper towels. This prevents splattering during frying and helps breading adhere.

Prepare breading stations

Set out three shallow bowls: one with the flour, one with the eggs beaten with milk and 1/2 tsp black pepper, and one with breadcrumbs mixed with grated Parmesan. Season flour lightly with salt (about 1/4 tsp).

Bread the eggplant

Working in batches, dredge a dry eggplant slice in flour, shaking off excess; dip into the egg mixture, letting excess drip off; press into the breadcrumb-Parmesan mixture to coat both sides. Place coated slices on a tray while you heat oil.

Fry until golden

Pour vegetable oil into a large skillet to a depth of about 1/8–1/4 inch and heat over medium-high until shimmering (about 350°F if using a thermometer). Fry eggplant slices in batches 2–3 minutes per side, until golden brown and tender. Adjust heat so they brown without burning. Transfer to a rack or paper towels to drain and keep warm in a low oven (200°F/95°C) if needed.

Make the sauce

In a saucepan, heat 1 tbs olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Add the crushed tomatoes, dried oregano, sugar (if using), 1/2 tsp salt, and chopped basil. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10–12 minutes to thicken slightly and meld flavors. Taste and adjust seasoning.

Assemble the Napoleons

Preheat oven to 375°F (190°C). Spread a thin layer (about 2 tbsp) of warm tomato sauce on the bottom of a baking dish or sheet. Place one fried eggplant slice on the sauce. Spread about 1 tsp of ricotta on the slice, add a slice of fresh mozzarella (or a small torn piece), and top with a basil leaf. Add a small spoonful (about 1 tbsp) of tomato sauce over the cheese. Repeat to stack 3–4 layers per Napoleon, finishing with a mozzarella slice and a spoonful of sauce.

Arrange the assembled Napoleons in the baking dish spaced slightly apart. Drizzle each with 1/4 tsp extra-virgin olive oil and a light grind of black pepper.

Bake to melt cheese

Bake in the preheated oven 8–12 minutes, until mozzarella is melted and the stack is heated through. If you prefer a browned top, switch to broil for 1–2 minutes watching closely.

Remove Napoleons from oven. Sprinkle with grated Parmesan or Pecorino and garnish with microgreens or extra basil leaves. Let rest 2–3 minutes so stacks settle before serving.

Serve warm, spooning any extra tomato sauce from the baking dish alongside. Yields 4 servings (each about 2 Napoleons).