Eggplant Napoleon Recipe
Enjoy this flavorful Eggplant Napoleon Recipe layered with ricotta and marinara. Perfect for dinner—try it today!
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 large eggplants
- 15 ounces ricotta cheese
- 1 large egg
- 24 ounces marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves
- Salt
- Black pepper
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 1/4 teaspoon nutmeg (optional)
Instructions
- Preheat the oven to 375°F (190°C). Slice eggplants into ½-inch thick rounds, sprinkle with salt, and let sit for about 30 minutes.
- Rinse the salt off and pat the eggplant dry. Brush with olive oil and bake on a sheet for 20-25 minutes until golden.
- In a mixing bowl, combine ricotta cheese, beaten egg, Parmesan cheese, minced garlic, chopped basil, nutmeg (optional), salt, and pepper.
- Spread marinara sauce in a baking dish. Layer half of the eggplant slices over it followed by half of the ricotta mixture. Repeat layers.
- Top with remaining marinara sauce and sprinkle mozzarella and Parmesan on top.
- Cover with foil and bake for 30 minutes; then uncover and bake an additional 10-15 minutes until bubbly.
Nutrition
- Serving Size: 1/8 of the recipe (approximately 200g)
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 75mg
Find it online: https://bestbakingguide.com/eggplant-napoleon-recipe/