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Eggplant Napoleons

Eggplant Napoleons

Crispy fried eggplant layered with whipped ricotta and slow-roasted cherry tomatoes, creating a creamy, savory dish perfect for warming appetizers or elegant dinners.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 8 people
Calories 285 kcal

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.