Eggplant and Asparagus Napoleons (Giada De Laurentiis) |
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Prep Time: 15 Minutes Cook Time: 23 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Ingredients:
1 large or 2 small eggplants, unpeeled, cut into 12 (1/2-inch thick) slices |
16 medium asparagus spears (about 1 1/2 pounds), trimmed to 5-inch lengths |
extra-virgin olive oil, for drizzling |
salt and freshly ground black pepper |
1 (15-ounce) container whole milk ricotta |
1/2 cup chopped fresh basil |
1/2 cup grated pecorino romano |
zest and juice of 1 large lemon |
salt and freshly ground black pepper |
Directions:
1. Place an oven rack in the center of the oven. Preheat the oven to 200 degrees F.
2. 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.
3. 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.
4. 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.
5. Cook's Note: If the eggplant slices dry out in the oven, drizzle with olive oil before serving.
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