EGGPLANT AND ASPARAGUS NAPOLEONS
Provided by Giada De Laurentiis
Categories appetizer
Time 43m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 200 degrees F.
- For the vegetables: Place 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 each side. Grill the asparagus for 3 to 4 minutes, turning occasionally until crisp-tender. When cool enough to handle, cut the asparagus in half crosswise.
- For the filling: In a small bowl, mix together the ricotta cheese, basil, Pecorino Romano, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
- To assemble: Place 4 slices eggplant on a work surface. Spread each with 2 to 3 tablespoons of the ricotta mixture. Line 4 pieces of asparagus, side-by-side, on top. Place another slice of eggplant on top and repeat the layers. Top each napoleon with a slice of eggplant and place on a small baking sheet. Bake until warmed through, about 10 minutes, and serve.
Nutrition Facts : Calories 288 calorie, Fat 19 grams, SaturatedFat 11 grams, Cholesterol 62 milligrams, Sodium 457 milligrams, Carbohydrate 13 grams, Fiber 6 grams, Protein 19 grams, Sugar 5 grams
CHEESY EGGPLANT PARMESAN CASSEROLE
My mom would make this when I was young, and it was always a favorite. Serve with a crisp green salad and garlic bread.
Provided by lyndalou
Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Brush about 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.
- Bake in the preheated oven until eggplant is tender and browned, 20 to 25 minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
- Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; cook and stir onion, mushrooms, and garlic until onion is softened, 5 to 10 minutes. Add tomato sauce, basil, and oregano; bring to a boil. Reduce heat and simmer until sauce is slightly reduced, about 10 minutes; season with salt and pepper.
- Arrange about 1/2 the eggplant slices in a 2-quart casserole dish; top with 1/2 the sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese. Repeat layering with the remaining ingredients.
- Bake in the preheated oven until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 20.3 g, Cholesterol 30 mg, Fat 15.3 g, Fiber 8.1 g, Protein 15.6 g, SaturatedFat 6 g, Sodium 734.3 mg, Sugar 9.5 g
GRILLED VEGETABLE AND GOAT CHEESE NAPOLEONS
Vegetarian or not, your guests will savor this meatless entree at your next summer soiree. -Joan Meyer, New York, New York
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Brush tomatoes with 2 teaspoons oil; sprinkle with oregano, basil and 1/4 teaspoon salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until tender., Brush zucchini and yellow squash with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt. Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring occasionally., Remove and discard stems and gills from mushrooms. Brush mushrooms and eggplant with 1 tablespoon oil; sprinkle with remaining salt. Grill mushrooms, covered, over medium heat for 12-15 minutes or until tender. Grill eggplant, covered, over medium heat for 4-5 minutes on each side or until tender., In a small bowl, combine the goat cheese, parsley, 1/2 teaspoon garlic and remaining pepper., Place mushrooms on a greased baking sheet; spread each with 2 teaspoons cheese mixture. Layer with zucchini, squash, 2 teaspoons cheese mixture, eggplant and remaining cheese mixture. Top with mozzarella cheese and tomato. Bake at 350° for 8-10 minutes or until cheese is melted., In a large skillet, saute remaining garlic in remaining oil for 1 minute. Add spinach; cook for 4-5 minutes or until wilted. Divide among four plates; top each with a mushroom stack. Drizzle with vinaigrette.
Nutrition Facts : Calories 377 calories, Fat 27g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 833mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 6g fiber), Protein 16g protein.
EGGPLANT NAPOLEON
Steps:
- Heat oven to 350 degrees. Place one eggplant on a baking sheet, and roast for one hour. Allow to cool. Slice in half lengthwise, and scoop pulp into a medium mixing bowl. Add olive oil to bowl, and blend well with a fork. Season to taste with salt and pepper, and reserve.
- Slice remaining eggplant into disks about 1/8 inch thick. Season to taste with salt and pepper. In a small bowl, beat eggs with a fork until blended. Dip each eggplant slice in the flour, egg and then the bread crumbs.
- In a medium saucepan, heat vegetable oil to 350 degrees. Add eggplant in small batches, and saute until brown on both sides, about a minute a side. Remove from pan, and drain on paper towels.
- To assemble, place a slice of eggplant on each of four plates, topped by a heaping tablespoon of reserved eggplant puree. Top with another slice of eggplant and another spoonful of puree, continuing until the eggplant and puree have been evenly distributed. Finish each napoleon with a slice of eggplant; there will be a total of four to six layers. Serve immediately.
Nutrition Facts : @context http, Calories 1063, UnsaturatedFat 66 grams, Carbohydrate 78 grams, Fat 77 grams, Fiber 12 grams, Protein 18 grams, SaturatedFat 8 grams, Sodium 1083 milligrams, Sugar 14 grams, TransFat 0 grams
EGGPLANT NAPOLEON
Delicious, elegant, and flavorful layered eggplant dish. Wonderful presentation for guests! Delicious alongside pasta with fresh tomato and basil sauce. Enjoy!
Provided by Brooke Elizabeth
Categories Fruits and Vegetables Vegetables Eggplant
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Whisk eggs together in a deep container. Pour bread crumbs in another deep container.
- Dip each slice of eggplant into the eggs, covering both sides, and press into the bread crumbs until evenly coated.
- Spray a nonstick skillet with cooking spray and heat over medium heat. Arrange a layer of eggplant slices in the skillet; cook until crispy, 2 to 4 minutes. Spray tops with cooking spray and flip; continue cooking until second side is browned and eggplant is tender, 2 to 4 minutes more. Transfer to a plate. Repeat with remaining slices.
- Preheat oven to 275 degrees F (135 degrees C).
- Arrange a layer of eggplant slices in the bottom of a 9x13-inch baking dish. Top each slice with a basil leaf, 1 tomato slice, and 1 slice of mozzarella cheese. Place another eggplant slice on top. Cover with remaining tomato and mozzarella cheese slices.
- Bake in the preheated oven until cheese is softened, but not melted, about 5 minutes.
Nutrition Facts : Calories 405.9 calories, Carbohydrate 35.5 g, Cholesterol 230.9 mg, Fat 19.3 g, Fiber 8.5 g, Protein 23.2 g, SaturatedFat 10.1 g, Sodium 686 mg, Sugar 9.5 g
OVEN-ROASTED ASPARAGUS
Asparagus never tasted so good! Simply seasoned with butter and green onions, they taste fresh and keep their bright green color, too. They're so good, you might want to make extra. This is how to cook asparagus in the oven. -Jody Fisher, Stewartstown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 425°. Place asparagus in a 15x10x1-in. pan. Toss with melted butter and green onions; spread evenly. Sprinkle with salt., Roast until crisp-tender, 10-15 minutes.
Nutrition Facts : Calories 87 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 266mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
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