Eggplant Napoleons are a delightful blend of textures and flavors, combining layers of crispy fried eggplant with smooth, whipped ricotta and the sweet, tangy burst of slow-roasted cherry tomatoes. This dish elegantly balances richness and freshness, making it an impressive appetizer or side for any dinner gathering, whether casual family meals or more sophisticated occasions.
The process involves carefully roasting tomatoes to concentrate their natural sweetness, salting and frying eggplant rounds to achieve a perfect golden crust, and layering each component with creamy ricotta that acts as a luscious binding element. The result is a beautiful tower of flavor and texture that is both comforting and refined.
- Combines crispy fried eggplant with creamy ricotta and sweet roasted cherry tomatoes for a unique flavor fusion.
- Perfect for both casual dinners and elegant entertaining with stunning presentation.
- Make-ahead components help simplify meal prep without sacrificing freshness or quality.
Ingredients
- Cherry Tomatoes (2 pints): Halved lengthwise to roast, these tomatoes develop deep sweetness and concentrated flavor.
- Brown Sugar (2 tablespoons): Added to tomatoes before roasting to enhance caramelization and balance acidity.
- Olive Oil (3 tablespoons): Used to coat tomatoes for roasting, adding richness and helping caramelize.
- Kosher Salt: Sprinkled generously on eggplant and tomatoes to draw out bitterness and enhance natural flavors.
- Black Pepper: Provides gentle heat and seasoning to tomatoes and eggplant layers.
- Italian Style Breadcrumbs (½ cup): Combined with Za’atar and Parmesan for a flavorful and crunchy coating on the eggplant.
- Za’atar (1 tablespoon): A Middle Eastern spice blend that adds aromatic notes and earthiness to breadcrumbs.
- Parmesan Reggiano Cheese (½ cup, freshly grated): Incorporated into coating for umami depth and savory richness.
- Large Eggs (2, lightly beaten): Used to dip eggplant slices before breading to ensure coating adhesion.
- Globe Eggplants (2 large, peeled and sliced): The star vegetable, sliced evenly for consistent cooking and layering.
- Vegetable Oil: For frying eggplant slices to a golden, crispy finish.
- Whipped Ricotta (2 cups): Creamy and smooth, it acts as the binding layer and adds a mild, fresh flavor.
- Fresh Thyme: Garnishes the final dish, adding a herbal fragrance and visual appeal.
Instructions
- Slow-Roast Cherry Tomatoes
Preheat your oven to 225ºF and line a heavy baking sheet with aluminum foil. Toss the halved cherry tomatoes with brown sugar, olive oil, kosher salt, and black pepper to coat evenly. Arrange the tomatoes cut side up on the sheet with their juices, roasting for 45 minutes. Toss the tomatoes and roast for an additional 30 to 45 minutes until they become slightly shriveled with sticky, concentrated juices. This slow roasting intensifies their natural sweetness and balances acidity.
- Prepare Breadcrumb Mixture
While tomatoes roast, combine Italian style breadcrumbs, Za’atar, and freshly grated Parmesan cheese in a bowl. The herbs and cheese infuse the breadcrumbs with flavor, enhancing the eggplant’s crispy coating. Lightly whisk eggs separately to use for dipping the eggplant slices, which acts as an adhesive for the breadcrumb crust.
- Salt and Prep Eggplant
Generously season eggplant slices on both sides with kosher salt and layer them on paper towels. Let them sit for about 30 minutes to draw out any bitter liquids and excess moisture. Afterward, rinse off the salt and gently pat dry to avoid sogginess while frying, ensuring a perfect texture.
- Fry Eggplant until Golden
Heat 1 to 2 tablespoons of vegetable oil in a large skillet until shimmering. Dip each eggplant slice first into the beaten egg, then coat thoroughly with the breadcrumb mixture. Fry each slice for approximately 3 minutes on each side, until golden brown and crisp. Remove and drain on paper towels to absorb excess oil, creating crisp yet tender layers.
- Assemble the Napoleons
Start each stack with a small dollop of whipped ricotta on the serving plate to act as a glue. Layer the base eggplant slice, then add more whipped ricotta, a teaspoon of tomato juice, and a few pieces of slow-roasted cherry tomatoes. Repeat this layering two more times to create three beautiful tiers, ensuring each layer has a balance of creamy ricotta, crispy eggplant, and sweet tomatoes for a harmonious bite.
- Garnish and Serve
Drizzle any remaining tomato juices over the stacked Napoleons, allowing it to gently drip down the sides, enhancing moisture and flavor. Finish with fresh thyme leaves for an herbal aroma and elegant visual touch. Serve warm or at room temperature for the best taste and texture.
- Eggplant Napoleons are best served warm or at room temperature to fully enjoy the contrasting textures.
- Components like fried eggplant and whipped ricotta can be prepared in advance for easier assembly later.
- Over-roasting tomatoes can dry them out; aim for sticky but not brittle texture.
Storage Tips
Store fried eggplant in an airtight container layered with paper towels in the refrigerator for up to two days. Keep whipped ricotta covered and chilled for one day, allowing it to come to room temperature before use. Roasted tomatoes can be stored covered at room temperature for a few hours or refrigerated if needed.
Serving Suggestions
Eggplant Napoleons pair beautifully with a light green salad or a tangy vinaigrette to cut through the richness. They also make a sophisticated side dish alongside grilled meats or seafood. Garnish with fresh herbs like basil or thyme for added aroma and color.
- Salting eggplant is essential to remove bitterness and reduce moisture, resulting in a better texture when fried.
- Use fresh, high-quality ricotta and whip it to a silky consistency for optimal creaminess and spreadability.
- Maintain medium heat when frying eggplant to ensure it cooks through without burning the crust.
FAQs
- Can I bake the eggplant slices instead of frying?
Yes, baking at 425ºF for 20-25 minutes, flipping halfway, can offer a healthier alternative, but frying gives a crispier texture.
- What can I use if I don’t have Za’atar?
A mixture of dried oregano, thyme, sumac, and sesame seeds makes a great substitute for Za’atar in the breadcrumb coating.
- Can this dish be made vegan?
For a vegan version, substitute ricotta with a plant-based cheese and use a flax egg instead of eggs for breading.
- How do I reheat assembled Napoleons?
It is best to gently reheat fried eggplant and tomatoes separately before assembling, as reheating stacks directly can cause sogginess.
- Can I prepare parts of this recipe ahead of time?
Yes, you can fry the eggplant and whip ricotta up to two days in advance and roast tomatoes a few hours before serving.
- What’s the best way to peel eggplant?
Use a vegetable peeler or paring knife to remove the skin in long, even strokes, ensuring smooth and consistent slices.
- Why roast tomatoes slowly at low temperature?
Slow roasting concentrates sweetness without burning, making the tomatoes tender and caramelized for enhanced flavor.
Eggplant Napoleons
Equipment
- 1 chef's knife
- 1 cutting board
- 1 large skillet
- 1 paper towels
- 1 heavy cookie sheet lined with aluminum foil
Ingredients
- 2 pints cherry tomatoes halved lengthwise
- 2 tablespoons brown sugar light or dark
- 3 tablespoons olive oil
- Kosher salt
- Black pepper
- ½ cup Italian style breadcrumbs
- 1 tablespoon Za'atar
- ½ cup freshly grated Parmesan Reggiano cheese
- 2 large eggs lightly beaten
- 2 large globe eggplants peeled and sliced into 24 rounds (12 per eggplant)
- Vegetable oil for frying
- 2 cups whipped ricotta
- Fresh thyme leaves for garnish
Instructions
- Preheat oven to 225ºF and line a heavy cookie sheet with aluminum foil.
- In a bowl, toss cherry tomatoes with brown sugar, olive oil, salt, and pepper.
- Arrange tomatoes cut side up on the cookie sheet with their juices and roast for 45 minutes, toss, then roast another 30 to 45 minutes until slightly shriveled and sticky.
- While tomatoes roast, combine breadcrumbs, Za'atar, and Parmesan cheese in a bowl; lightly whisk eggs in another bowl.
- Sprinkle eggplant slices generously with salt on both sides, layer them on paper towels, and let sit for 30 minutes to draw out moisture.
- Rinse salted eggplant slices thoroughly and pat dry.
- Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium heat until shimmering.
- Dip each eggplant slice first in beaten egg, then coat in breadcrumb mixture.
- Fry eggplant slices 3 minutes per side until golden brown, then drain on paper towels.
- To assemble, spread a small amount of whipped ricotta on a plate as a base, then layer eggplant, ricotta, roasted tomatoes, and their juices in three layers.
- Drizzle remaining tomato juices over the layered stacks and garnish with fresh thyme leaves.
Notes
- Best served warm or at room temperature for ideal flavors.
- Fry eggplant up to two days ahead; store refrigerated with paper towels between layers.
- Whip ricotta a day ahead and let sit at room temperature before assembling.
- Roast tomatoes up to 2 hours ahead, slightly undercooked; store covered at room temperature.
- Store leftovers refrigerated for up to 3 days and reheat gently at 325°F.
