Eggplant Napoleon with Herbed Ricotta Cheese
Eggplant Napoleon with Herbed Ricotta Cheese
1 large eggplant
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
¼ tsp sea salt
Fresh cracked black pepper
For Herbed Ricotta:
2 cups ricotta cheese
2 cloves crushed garlic
2 teaspoons fresh thyme leaves
2 teaspoons of fresh rosemary
1 small lemon, juiced
1/4 teaspoon sea salt
Fresh cracked pepper to taste
2 fresh ripe tomatoes, sliced thin
8 fresh basil leaves, chiffonade cut
Cut eggplant into ½-inch thick slices. In small bowl, whisk together olive oil, balsamic vinegar, salt and pepper. Brush both sides of the eggplant with mixture. Arrange eggplant slices on a grill or use a cast iron grill pan on medium high heat. Grill eggplant slices on each side for about 5 minutes.
Stir together ricotta, garlic, thyme, rosemary, lemon juice, salt and pepper to taste.
Place a grilled eggplant slice on a small plate. Top with a tablespoon of ricotta cheese, then a slice of tomato and a pinch of basil. Top with another eggplant slice and continue with cheese mixture, tomato and basil for 3 layers. Drizzle layers with olive oil and balsamic vinegar and finish with sea salt and pepper to taste.
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This quick and easy recipe is sure to please your guests or even just impress yourself! It makes a nice appetizer for your Italiano fare and your Italiano friends and it really is a calorie saver for when you want that Eggplant Parmesan without all the extra fullness it can bring. Enjoy the fruits of summer while they are fresh and delicious. Buon Appetito!
