Eggplant Napoleon Recipe

Name: Eggplant Napoleon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium eggplants (2 1/2 to 3 pounds total), stem and root ends trimmed and discarded, sliced into 1/2-inch-thick rounds; Sea salt for sprinkling; 1/4 cup; 1/2 cup extra-virgin olive oil; 6 cloves garlic, finely chopped; Juice of 3 lemons; 1/2 cup all-purpose flour; 2 egg whites, beaten; 2 cups panko (Japanese breadcrumbs); 2 tablespoons grated Parmigiano-Reggiano cheese; 2 tablespoons dried parsley; 1/2 teaspoon freshly ground black pepper; Corn oil for frying; 3 cups; 8 plum tomatoes, chopped; 1 medium red onion, chopped; 7 tablespoons; Juice of 2 lemons; 3/4 cup extra-virgin olive oil; Pinch sea salt

Servings: persons

3 medium eggplants (2 1/2 to 3 pounds total), stem and root ends trimmed and discarded, sliced into 1/2-inch-thick rounds
Sea salt for sprinkling
1/4 cup
1/2 cup extra-virgin olive oil
6 cloves garlic, finely chopped
Juice of 3 lemons
1/2 cup all-purpose flour
2 egg whites, beaten
2 cups panko (Japanese breadcrumbs)
2 tablespoons grated Parmigiano-Reggiano cheese
2 tablespoons dried parsley
1/2 teaspoon freshly ground black pepper
Corn oil for frying
3 cups
8 plum tomatoes, chopped
1 medium red onion, chopped
7 tablespoons
Juice of 2 lemons
3/4 cup extra-virgin olive oil
Pinch sea salt

1
Arrange the eggplant slices on two sheet pans, sprinkle with salt, and set aside for 30 minutes or until they begin to sweat. Using a paper towel, pat the slices dry and set aside.
2
In a large bowl, whisk together the pesto, olive oil, garlic and lemon juice. Toss in the eggplant to coat and let marinate at room temperature for at least 1 hour or overnight in the refrigerator.
3
Dump the flour onto a shallow rimmed plate. In a medium bowl, whisk together the egg whites and 1 cup of water. Combine the panko, Parmigiano-Reggiano, parsley and pepper on a second shallow rimmed plate.
4
Spread a sheet of waxed paper on a clean work surface. Working with one slice of eggplant at a time, dredge it in the flour first, shaking off the excess, and then dip it in the egg mixture followed by the breadcrumbs. Gently press the breadcrumbs onto both sides of the eggplant and place on the waxed paper. Repeat with the remaining eggplant slices.
5
Pour at least 2 inches of corn oil into a small, deep pot. Heat the oil over high until hot but not smoking. Working in batches, fry the eggplant slices until golden, turning once, 3 to 5 minutes. Do not crowd the pot. Using a slotted spoon, transfer the eggplant slices to a paper towel-lined platter to drain.
6
Place an eggplant slice on a small plate. Spread with 2 tablespoons of the baba ghanouj, top with a second eggplant slice and spread 1 tablespoon of baba ghanouj on top. Repeat layering in this order with the remaining eggplant slices and baba ghanouj to make eight to ten eggplant stacks.
7
Just before serving, toss together the salad: In a medium bowl, combine the tomatoes and onion. In a small bowl, whisk together the pesto, lemon juice, olive oil and salt. Drizzle just enough of the pesto mixture over the tomato-onion mixture to thoroughly coat. Spoon some salad around each napoleon and drizzle the napoleons with some of the dressing left in the bottom of the bowl. Serve immediately.

1066

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 medium eggplants (2 1/2 to 3 pounds total), stem and root ends trimmed and discarded, sliced into 1/2-inch-thick rounds, Sea salt for sprinkling, 1/4 cup, 1/2 cup extra-virgin olive oil, and more.

Yes, Eggplant Napoleon falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Napoleon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions