Eggplant and Asparagus Napoleons

1. 1

   Place an oven rack in the center of the oven.

2. 2

   Preheat the oven to 200 degrees F.

3. 3

   For the vegetables: Place a grill pan over medium-high heat, or preheat a gas or charcoal grill.

4. 4

   Drizzle the vegetables with olive oil and season with salt and pepper.

5. 5

   Grill the eggplant until tender, about 4 minutes each side.

6. 6

   Grill the asparagus for 3 to 4 minutes, turning occasionally until crisp-tender.

7. 7

   When cool enough to handle, cut the asparagus in half crosswise.

8. 8

   For the filling: In a small bowl, mix together the ricotta cheese, basil, Pecorino Romano, lemon zest, and lemon juice until smooth.

9. 9

   Season with salt and pepper, to taste.

10. 10

    To assemble: Place 4 slices eggplant on a work surface.

11. 11

    Spread each with 2 to 3 tablespoons of the ricotta mixture.

12. 12

    Line 4 pieces of asparagus, side-by-side, on top.

13. 13

    Place another slice of eggplant on top and repeat the layers.

14. 14

    Top each napoleon with a slice of eggplant and place on a small baking sheet.

15. 15

    Bake until warmed through, about 10 minutes, and serve.

16. 16

    Cook's Note: If the eggplant slices dry out in the oven, drizzle with olive oil before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.