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Eggplant and Asparagus Napoleons

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Adjust Servings:
1 - eggplant, large unpeeled cut into 12-15 slices
16 - asparagus spears medium
salt to taste
ground pepper
olive oil
1 can - whole milk ricotta
½ cup - pecorino romano, grated
½ cup – basil, chopped
Lemon zest and lemon juice of 1 large lemon

Nutritional information

32.04 g
18.96 g
14.73 g
912 mg
43 mg

Eggplant and Asparagus Napoleons

  • Veg
  • 30 mins
  • Serves 5
  • Easy



Italy is famous for a lot of things – food and the ancient historical sites are always on the top of the list. Eggplant and Asparagus Napoleons is one of the most simple Italian recipes that will have your family thanking you right after the first bite. Made with the goodness of eggplant and asparagus and topped with the cheesy cheese, this is a recipe to die for! If you’re a vegetarian, then this recipe is definitely your best bet for that brunch you were planning to throw, or the family get together you have the next day.

Health Benefits

Eggplants are excellent sources of vitamin C, vitamin B6, potassium and fiber. All of these promote a good healthy heat. They contain anthocyanin which drops down blood pressure considerably. Eggplants also contain polyphenols which have anti-cancer properties. And eggplant also contains anti-oxidants which fight against oxidative stress and inflammation.

Asparagus consists of way too many nutrients, but very few calories which imply asparagus is pretty ideal for weight loss. Asparagus is full of fiber which is good for the heart. And it also contains insoluble fiber which promotes healthy digestion. Asparagus is high in folate which is very important during pregnancy for producing DNA and forming red blood cells.

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How to make Eggplant and Asparagus Napoleons

  • Add olive oil in a grill pan for the vegetables.
  • Grill the eggplant over medium heat on a for 4-5 minutes and add salt and pepper to taste.
  • Grill the asparagus for 4-5 minutes over medium heat and add salt and pepper to taste as well until crispy.
  • Combine ricotta, pecorino romano, basil, lemon zest and lemon juice in a large bowl. Mix until smooth. Add salt and pepper to taste.
  • Cut the asparagus in half after cooled.
  • Place 4 slices of eggplant on a baking sheet and spread the ricotta mixture on each slice and top it off with 4 pieces of asparagus.
  • Again place another slice of eggplant and repeat the process.
  • Top every napoleon with eggplant and bake until warmed for about 10 minutes.


Just like blueberry, eggplant is also a berry! Eggplant originated from India.

Asparagus actually belongs to the Lily family and is also related to onions and garlic.

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