Jul 14 2026
Restaurants›Joey's Bar & Grill›Eggplant Napoleon Recipe

Eggplant Napoleon Recipe

Inspired by Joey's Bar & Grill
Time1h 30m
Serves4

fried eggplant rounds layered with provolone, homemade sausage, marinara, and fresh pasta *vegetarian option; sub spinach

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Eggplant Preparation

Sausage Preparation

Marinara Sauce

Assembly

Method

Eggplant Preparation

  1. 1

    Prepare the Eggplant

    Slice the eggplants into 1/2 inch thick rounds. Sprinkle with salt and let them sit for 20 minutes to draw out moisture. Pat dry with a paper towel.

  2. 2

    Breading the Eggplant

    Set up a breading station with three shallow bowls. Place flour in the first bowl, beaten eggs in the second, and breadcrumbs in the third. Dredge each eggplant slice in flour, dip into the egg, then coat with breadcrumbs.

  3. 3

    Fry the Eggplant

    In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant rounds until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.

Sausage Preparation

  1. 4

    Prepare the Sausage

    In a bowl, mix ground pork (or spinach), minced garlic, fennel seeds, red pepper flakes, black pepper, salt, and olive oil. Mix well and form into small patties.

  2. 5

    Cook the Sausage

    In a skillet, cook the sausage patties over medium heat until browned and cooked through, about 5-7 minutes per side. Set aside.

Marinara Sauce

  1. 6

    Make the Marinara

    In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add crushed tomatoes, basil, salt, and black pepper. Simmer for 20 minutes, stirring occasionally.

Assembly

  1. 7

    Layer the Napoleon

    Preheat the oven to 375°F (190°C). In a baking dish, start layering: place a layer of eggplant, followed by a layer of sausage (or spinach), a layer of marinara sauce, and a layer of provolone cheese. Repeat until all ingredients are used, finishing with a layer of cheese on top.

  2. 8

    Bake

    Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.

  3. 9

    Serve

    Let the Eggplant Napoleon cool for a few minutes before slicing. Serve warm with additional marinara sauce on the side.

More from Joey's Bar & Grill