Eggplant Napoleon
A sophisticated layered dish featuring crispy breaded eggplant slices stacked with baba ghanouj and topped with a fresh tomato-onion salad dressed in a pesto vinaigrette. This elegant vegetarian main course combines Mediterranean flavors with French presentation.
Ingredients
- •3 medium eggplants
- •1 tablespoon sea salt
- •¼ cup Basil Pesto
- •½ cup extra-virgin olive oil
- •6 cloves garlic
- •3 lemons lemon juice
- •½ cup all-purpose flour
- •2 whites egg whites
- •2 cups panko
- •2 tablespoons Parmigiano-Reggiano cheese
- •2 tablespoons dried parsley
- •½ teaspoon black pepper
- •4 cups corn oil
- •3 cups Mutabal
- •8 whole plum tomatoes
- •1 medium red onion
- •7 tablespoons Basil Pesto
- •2 lemons lemon juice
- •¾ cup extra-virgin olive oil
- •1 pinch sea salt
Cooking Instructions
- 1.
Arrange the eggplant slices on two sheet pans, sprinkle with salt, and set aside for 30 minutes or until they begin to sweat. Using a paper towel, pat the slices dry and set aside.
30 min
- 2.
In a large bowl, whisk together the pesto, olive oil, garlic and lemon juice. Toss in the eggplant to coat and let marinate at room temperature for at least 1 hour or overnight in the refrigerator.
60 min
- 3.
Dump the flour onto a shallow rimmed plate. In a medium bowl, whisk together the egg whites and 1 cup of water. Combine the panko, Parmigiano-Reggiano, parsley and pepper on a second shallow rimmed plate.
10 min
- 4.
Working with one slice of eggplant at a time, dredge it in the flour first, shaking off the excess, and then dip it in the egg mixture followed by the breadcrumbs. Gently press the breadcrumbs onto both sides of the eggplant and place on the waxed paper. Repeat with the remaining eggplant slices.
20 min
- 5.
Pour at least 2 inches of corn oil into a small, deep pot. Heat the oil over high until hot but not smoking. Working in batches, fry the eggplant slices until golden, turning once, 3 to 5 minutes. Do not crowd the pot. Using a slotted spoon, transfer the eggplant slices to a paper towel-lined platter to drain.
25 min
- 6.
Place an eggplant slice on a small plate. Spread with 2 tablespoons of the baba ghanouj, top with a second eggplant slice and spread 1 tablespoon of baba ghanouj on top. Repeat layering in this order with the remaining eggplant slices and baba ghanouj to make eight to ten eggplant stacks.
15 min
- 7.
Just before serving, toss together the salad: In a medium bowl, combine the tomatoes and onion. In a small bowl, whisk together the pesto, lemon juice, olive oil and salt. Drizzle just enough of the pesto mixture over the tomato-onion mixture to thoroughly coat. Spoon some salad around each napoleon and drizzle the napoleons with some of the dressing left in the bottom of the bowl. Serve immediately.
10 min
