how to make eggplant napoleon
The eggplants and heirloom tomatoes used in this recipe are homegrown, giving them an unbeatable freshness and flavor. The basil used in the pesto is also freshly picked from the garden, and the eggs are sourced from our very own chickens. There's nothing quite like the taste of homegrown veggies!
Ingredients
For the Fried Eggplant:
- 1 medium-sized eggplant
- 1 cup all-purpose flour
- 1 cup bread crumbs 1/4 with panko
- ½ cup pumpkin seeds finely ground in a blender
- 2 eggs
- 4 cups sunflower oil for frying
- Kosher salt & pepper to taste
- 6 oz goat cheese
For the Roasted Tomatoes:
- 2 medium tomatoes
- 1 tablespoon olive oil
- Salt & pepper to taste
For the Pesto Sauce:
- 4 cups well-packed basil leaves
- 3 cloves garlic lightly crushed and peeled
- 1 cup pine nuts or walnuts or a combination of the two
- 1 cup freshly grated Parmigiana
- 1 cup extra-virgin olive oil
- Salt & pepper to taste
- Juice of 1/2 a lemon
Instructions
- For the Fried Eggplant: Slice the eggplant crosswise into ¼ inch slices. If desired, soak in salted water for 1 hour, then pat dry.
- Prepare 3 medium-sized bowls: one with flour seasoned with salt & pepper, one with 2 beaten eggs, and the last with a mixture of bread crumbs and ground pumpkin seeds.
- Dip each eggplant slice in the flour mixture, then the egg, and finally coat well in the breadcrumb mixture.
- Heat the oil in a frying pan and fry the eggplant slices in batches until golden brown. Remove and drain on paper towels.
- For the Roasted Tomatoes: Slice the tomatoes into rounds, drizzle with olive oil, season with salt & pepper, and bake at 275 F until golden (around 30 minutes).
- For the Pesto Sauce: In a food processor or blender, process the basil leaves and garlic until finely chopped.
- Add the nuts and process until finely chopped. Add the cheese and process until combined.
- With the machine running, slowly add the olive oil. Once incorporated, season with salt and pepper to taste.
- If not using immediately, store in an airtight container with a thin layer of olive oil on top to prevent discoloration. The pesto can be refrigerated for up to a week.
- To Assemble the Eggplant Napoleon: Place an eggplant slice on a baking sheet, spread some pesto on top, add a layer of goat cheese, and top with a roasted tomato slice.
- Repeat the layering process, finishing with an eggplant slice and a final layer of goat cheese.
- Bake in the oven at 300 F for 2-6 minutes, until the cheese is warmed.
- Serve on a bed of mixed greens, drizzled with balsamic vinegar. Enjoy your homemade Eggplant Napoleon!
Notes
A quick tip: Soaking your eggplants in salt water is optional. If you're using freshly picked eggplants, you can skip this step as they are less likely to be bitter.
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