Eggplant and Asparagus Napoleons

Votes: 4

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 288, total fat 19 G., saturated fats G., proteins 19 G., carbohydrates 13 G., fiber G., cholesterol mg, sodium mg, sugar G.

These light eggplant and asparagus appetizers are not only delicious but also stunning to look at. The ricotta cheese filling, tangy pecorino, and hint of lemon give this dish a unique, delightful flavor. Plus, these Napoleons are a convenient size—they fit comfortably in your mouth. All of this makes these vegetable appetizers the perfect treat for an outdoor dinner party.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Eggplant and asparagus

1 large or 2 small eggplants, unpeeled, cut into 12 slices (a little over 1cm thick)
16 medium asparagus spears (about 700g), cut into 12cm long pieces
Olive oil for drizzling

Layers of filling

450 g whole milk ricotta
1/2 cup chopped basil
1/2 tbsp. grated pecorino romano
Zest and juice of 1 large lemon

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggplants, asparagus, ricotta cheese, Pecorino Romano cheese, lemon juice, basil

Cooking the dish according to the recipe:

Position the oven rack on the middle shelf. Preheat the oven to 95°C.
VegetablesPreheat a grill pan over medium-high heat, or preheat a gas or charcoal grill. Drizzle the vegetables with olive oil and season with salt and pepper. Grill the eggplant until tender, about 4 minutes per side.

Grill the asparagus for 3-4 minutes, turning occasionally, until tender and crisp. When cool enough to handle, cut it in half crosswise.
FillingIn a small bowl, whisk together the ricotta, basil, Pecorino Romano, lemon zest, and lemon juice. Season with salt and pepper to taste.
AssemblyPlace 4 eggplant slices on a work surface. Spread 2-3 tablespoons of the ricotta mixture on each slice. Top with 4 asparagus pieces, one next to the other. Place another layer of eggplant on top and repeat the layers. Top each Napoleon with an eggplant slice.
Place the napoleons on a small baking sheet. Bake until heated through, about 10 minutes, and serve.

Recipe zucchini napoleons, baked in tomato sauce with layers of ham and three cheese filling, and pre-fried in breadcrumbs.

Chef's Notes

If the eggplant slices have dried out in the oven, drizzle them with olive oil before serving..