Eggplant and Asparagus Napoleons

Eggplant and Asparagus Napoleons
Prep Time
15 min
Cook Time
23 min
4 servings

These tasty, bite-sized morsels are perfect appetizers for an outdoor dinner party.




large or 2 small eggplants, unpeeled, cut into 12 (½-inch thick) slices
asparagus spears (about 1 ½ pounds), trimmed to 5-inch lengths
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper


container whole milk ricotta (15 oz)
cup chopped fresh basil
cup grated Pecorino Romano
Zest and juice of 1 large lemon
Salt and freshly ground black pepper


Step 1

Place an oven rack in the center of the oven. Preheat the oven to 200ºF.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Cook’s Note: If the eggplant slices dry out in the oven, drizzle with olive oil before serving.

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