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 (Good quality ricotta makes a difference!)
- 1 large Egg, lightly beaten (acts as a binder)
- 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, but adds warmth)
- 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 (or your favorite 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
- 1. Prepare the Eggplant (The Foundation):
- 2. Roast the Eggplant:
- 3. Prepare the Ricotta Filling:
- 4. Assemble the Eggplant Napoleons:
- 5. Bake the Eggplant Napoleon:
- 6. Garnish and Serve: