Mediterranean Eggplant Napoleon with Sun-dried Tomato Cream
This elegant dish combines grilled eggplant, creamy sun-dried tomato sauce, and vibrant Mediterranean flavors in a beautiful stacked presentation.
Preparation
Get these tasks done before you start cooking.
Marinating the Eggplant
- 1
Brush with Oil
Brush eggplant slices with olive oil on both sides.
- 2
Season
Season with salt and pepper.
- 3
Rest
Allow to sit for 15 minutes to absorb the flavors.
Tip: Ensure eggplant slices are evenly coated in oil to prevent sticking.
Preparing the Sun-dried Tomato Cream
- 1
Combine Ingredients
In a blender, combine sun-dried tomatoes, heavy cream, garlic, and lemon juice.
- 2
Blend
Blend until smooth and creamy.
Tip: Prepare the cream sauce ahead of time to allow flavors to meld.
- 3
Season
Season with salt and pepper to taste.
How to Make Mediterranean Eggplant Napoleon with Sun-dried Tomato Cream
Total time: 2 h · Yields 4 servings
- 1
Grilling the Eggplant
Grill slices over medium-high heat for 3-4 minutes per side until grill marks appear and they become tender.
- 2
Making the Filling
Mix ricotta, Parmesan, basil, and parsley in a bowl until well combined.
- 3
Layering the Napoleon
On a baking sheet, layer eggplant slices, a spoonful of ricotta mixture, a few red pepper slices, and a drizzle of tomato cream. Repeat twice, finishing with sun-dried tomato cream.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, you can prepare the components in advance and assemble just before serving.
Can I substitute the ricotta?
Yes, a soft goat cheese or a non-dairy cream cheese can be used.
Is there a vegetarian alternative for Parmesan?
Use nutritional yeast or a vegan Parmesan substitute for a vegetarian-friendly option.
How can I reheat the Napoleon layers?
Warm gently in a preheated oven at 300°F (150°C) for about 10 minutes.
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