Eggplant Napoleon Recipe

Preparation Steps

1. 1

   Prepare the Eggplant

   Slice the eggplants into 1/2 inch rounds. Sprinkle salt on both sides and let them rest for about 30 minutes to draw out moisture. Rinse and pat dry.

2. 2

   Bread the Eggplant

   Set up a breading station with one dish of breadcrumbs and another for beaten eggs. Dip each eggplant slice in egg and then coat with breadcrumbs.

3. 3

   Fry the Eggplant

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

4. 4

   Roast the Tomatoes

   Preheat the oven to 400°F (200°C). Cut tomatoes in half, drizzle with olive oil, salt, and pepper. Roast for about 20 minutes until tender.

5. 5

   Sauté the Spinach

   In a separate skillet, heat the remaining olive oil over medium heat. Add the spinach and sauté until wilted, about 3-4 minutes. Season with salt and pepper.

6. 6

   Assemble the Napoleon

   On a plate, layer the eggplant, sautéed spinach, roasted tomatoes, and a sprinkle of asiago cheese. Repeat layers and finish with a final layer of eggplant. Drizzle with balsamic glaze.

7. 7

   Make Parmesan Crisp

   For the parmesan crisp, preheat the oven to 400°F (200°C). Place small mounds of grated parmesan on a baking sheet lined with parchment paper. Flatten them gently and bake for about 5-7 minutes until golden. Let cool.

8. 8

   Serve

   Serve the eggplant napoleon warm, garnished with parmesan crisps on the side.