Print

Eggplant Napoleons with Roasted Cherry Tomatoes and Ricotta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Eggplant Napoleons are a delicious layered dish featuring crispy fried eggplant slices, slow-roasted cherry tomatoes, and creamy whipped ricotta cheese. Enhanced with za'atar-seasoned breadcrumbs and Parmesan, these elegant stacks are garnished with fresh thyme, combining savory, sweet, and tangy flavors into a visually appealing appetizer or vegetarian main course.

Ingredients

Roasted Tomatoes

  • 2 pints cherry tomatoes, halved lengthwise
  • 2 tablespoons brown sugar (light or dark)
  • 3 tablespoons olive oil
  • Kosher salt, to taste
  • Black pepper, to taste

Breaded Eggplant

  • 2 large globe eggplants, peeled and sliced into 24 equal rounds
  • Kosher salt, for salting eggplant
  • ½ cup Italian style breadcrumbs
  • 1 tablespoon Za'atar
  • ½ cup freshly grated Parmesan Reggiano cheese
  • 2 large eggs, lightly beaten
  • Vegetable oil, for frying (approx. 1-2 tablespoons per batch)

Assembly

  • 2 cups whipped ricotta cheese
  • Fresh thyme leaves, for garnish

Instructions

  1. Roast the tomatoes: Preheat the oven to 225ºF and line a heavy cookie sheet with aluminum foil. In a bowl, toss the halved cherry tomatoes with brown sugar, olive oil, generous kosher salt, and black pepper. Spread them cut side up along with their juices onto the cookie sheet. Place in the oven and roast for 45 minutes. Toss the tomatoes gently, then return to the oven for an additional 30 to 45 minutes until the tomatoes are slightly shriveled and the pan juices have thickened and become sticky.
  2. Prepare the breadcrumb mixture and eggs: In a bowl, combine the Italian style breadcrumbs, Za'atar, and freshly grated Parmesan Reggiano cheese. In a separate bowl, lightly whisk the eggs. Set both aside for dipping the eggplant slices.
  3. Salt the eggplant slices: Generously sprinkle salt on both sides of the peeled and sliced eggplant rounds. Arrange the slices in flat layers on paper towels and allow to sit for about 30 minutes to draw out bitterness and excess moisture. Afterward, rinse the slices well with water and pat them thoroughly dry.
  4. Fry the eggplant slices: Heat 1 to 2 tablespoons of vegetable oil in a skillet over medium-high heat until shimmering. Dip each eggplant slice first into the beaten eggs, then dredge in the breadcrumb mixture to coat completely. Fry the slices for about 3 minutes per side until they become golden brown and crisp. Remove and drain them on paper towels to absorb excess oil.
  5. Assemble the Napoleons: On each serving plate, start with a small dollop of whipped ricotta to act as a base and stabilize the layers. Place one fried eggplant slice on top of the ricotta, add another dollop of ricotta followed by a teaspoon of the thickened tomato juices and a few roasted tomato halves. Repeat the layering with another eggplant slice, ricotta, and tomato mixture. Finish with a third eggplant slice and a final dollop of ricotta, tomatoes, and juices.
  6. Garnish and serve: Drizzle any remaining tomato juices over the stacked Napoleons, allowing the sauce to drip elegantly down the sides. Finish by garnishing with fresh thyme leaves. Serve warm or at room temperature for an impressive presentation.

Notes

  • Salting the eggplant is crucial to remove bitterness and improve texture.
  • Ensure the tomatoes are slow-roasted at low temperature for the best caramelization and flavor concentration.
  • For a lighter version, the eggplant can be baked instead of fried, though frying provides a crisp exterior.
  • Use fresh thyme for garnish to add an aromatic herbal note that complements the richness of ricotta and the sweetness of the tomatoes.
  • Can be served as an appetizer or a vegetarian main course alongside a simple salad or crusty bread.

Find it online: https://recipefeastful.com/eggplant-napoleons-with-roasted-cherry-tomatoes-and-ricotta-recipe/