Eggplant Napoleon With Shrimp Food

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.

EGGPLANT NAPOLEON

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.

EGGPLANT AND ASPARAGUS NAPOLEONS

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.

EGGPLANT NAPOLEON

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

EGGPLANT & TOMATO NAPOLEONS

Steps:

• Drizzle 2 Tbsp. dressing over tomatoes in shallow dish; set aside. Beat egg and water in pie plate until well blended. Mix bread crumbs and Parmesan in separate pie plate. Combine mozzarella, remaining dressing and basil.
• Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Meanwhile, dip each eggplant slice in egg mixture, then in crumb mixture, turning to evenly to coat both sides of each slice. Add, in batches, to skillet; cook 3 to 4 min. on each side or until golden brown, adding remaining oil as needed. Transfer to plate.
• Place 1 eggplant slice on each of 4 serving plates; top each with 1 tomato slice and about 3 Tbsp. mozzarella mixture. Repeat all layers. Cover with remaining eggplant slices.

SHRIMP NAPOLEONS

Steps:

• Line 2 baking sheets with parchment. Unfold 1 puff pastry sheet on a lightly floured surface. Cut sheet into 9 squares, about 3 in. Cut each square in half, forming 18 rectangles. , Place on 1 prepared baking sheet. Repeat with remaining puff pastry. Bake at 425° for 12-15 minutes or until puffed and golden brown. Remove to a wire rack to cool., In a small bowl, beat the cream cheese, onion, mustard and Worcestershire sauce until well blended. Stir in the shrimp, carrot and bacon. , To assemble, use a fork to split each pastry in half horizontally. Spread a rounded tablespoonful of cream cheese mixture over the bottom halves; replace tops. Refrigerate until serving.

INDIAN LAMB-AND-EGGPLANT NAPOLEON

Steps:

• Dice the eggplant, sprinkle it with salt and set it aside for 30 minutes.
• Meanwhile, heat the 2 tablespoons of oil in a large, heavy skillet over medium-high heat. Add the mustard seeds and cumin seeds. When they start to smell aromatic and pop, about 1 to 2 minutes, add the onions. Saute until the onions are tender, about 5 minutes, then add the chili. Stir in the lamb. Continue to saute until the lamb has lost its red color and is finely broken up, about 3 to 4 minutes. Remove the skillet from the heat.
• Drain and rinse the eggplant. Pat the pieces dry on paper towels. Reheat the lamb mixture in the skillet, add 1 more tablespoon of the oil and add the eggplant. Cook, stirring, until the eggplant has lost its dryness, about 10 minutes. Stir in the tomatoes. Cover and simmer until the eggplant is tender, about 20 minutes.
• Season to taste with salt and cayenne pepper and set aside until ready to serve.
• Combine the ginger, coriander and yogurt and set aside.
• Heat the remaining oil in a wok or skillet. Add one of the pappadums. As soon as it begins to curl, about 15 to 20 seconds, turn it over using tongs or chopsticks. Flatten it in the pan and cook another few seconds. It should not darken. Drain on paper towels and repeat with the remaining pappadums.
• To assemble, reheat the eggplant and lamb mixture. Place a pappadum on each of 4 plates, top with a quarter of the lamb mixture, then cover with another pappadum. Spoon some of the yogurt mixture on top and serve with steamed rice, if desired.

BAYOU EGGPLANT AND SHRIMP DRESSING

Steps:

• Heat the oil (medium heat) in a large non-stick skillet.
• Add in the onion, celery, bell pepper, and garlic.
• Saute/stir for 5 minutes or until the onion is soft.
• Add in the eggplant, stir to combine.
• Cover and continue to cook for 8-10 minutes or until the eggplant is tender; stir frequently.
• Add in the shrimp and Cajun seasoning; cook/stir for 2-3 minutes or until the shrimp are pink.
• Put the shrimp mixture into a large mixing bowl; add in the crumbled cornbread and parsley.
• Gradually stir in the eggs and approximately 1 cup broth, until the mixture is evenly moist but not soggy.
• Season to with salt and pepper to taste.
• Transfer mixture to a buttered casserole dish; drizzle with 1/2 cup broth.
• Cover and bake in a 350° oven for about 30 minutes; uncover the last 15 minutes of cooking time if you want a crusty dressing.

EGGPLANT & ZUCCHINI NAPOLEON

Steps:

• Preheat oven to 400F & cut eggplant + zucchini into lengthwise slices.
• Combine olive oil, thyme, organo + garlic & mix well. Lightly brush eggplant & zucchini slices w/oil mixture.
• Heat lrg non-stick skillet over med-heat. Cook vegetable slices 30 seconds on ea side.
• In an 11 x 7-in baking dish, layer eggplant, zucchini, 1 1/2 cups of the tomato sauce + the cheese. Repeat layering as needed.
• Bake 10-15 min or till heated through. Cut into 6 servings (approx 3x2 in) & serve immediately w/approx 1 tbsp of the remaining 1/2 cup marinara sauce atop ea serving.
• NOTE: Feel free to sub for the marinara sauce w/another tomato-based & meatless spaghetti or lasagna sauce of choice.