Eggplant Napoleon
This takes a new twist on the typical eggplant casseroles which rely on frying the eggplant. To cut down on the oil and calories the eggplant is grilled. This gives the dish a subtle smoky flavor. And eliminating most of the oil really does not affect the flavor.
- 2 medium size eggplants
- 8 oz ricotta cheese
- 2 cups marinara sauce
- 1/2 cup sliced mushrooms
- 1/2 cup sliced black olives
- 1 egg
- 2 tablespoons olive oil
- 4 oz grated parmigiano reggiano
- kosher salt and freshly ground black pepper
Preheat the oven to 350 degrees.
Preheat a gas grill.
Slice the eggplant into ¼ inch rounds. Brush the eggplant on both sides with a little olive oil using a pastry brush. Sprinkle with salt and pepper. Grill the eggplant until char marks appear, about three minutes per side. Set the eggplant aside to cool.
In a small bowl mix the ricotta cheese with the egg. Stir vigorously to make sure the egg is well incorporated.
In a 9” x 9” casserole dish, ceramic or glass preferred, add a bit of marinara to the bottom. Cover with slices of eggplant. Add a thin layer of the ricotta cheese. Add some of the chopped mushrooms and chopped olives. Add a thin layer of marinara. Repeat the process until all the eggplant is layered. Save a bit of the marinara for the top of the dish. Spread the marinara on top and then sprinkle the parmigiano reggiano over the top. Cover in foil and place in the oven for 30 minutes.
Remove foil from the casserole. Return to the oven and cook an additional 15 minutes allowing the cheese to brown. Remove from the oven and allow to cool for 15 to 20 minutes.
This is a very dense dish. Normally a casserole made this way would make 4 entrée size servings. This will make between 6 and 8 entrée size servings. And for a primi piatti, well you do the math.