Eggplant Napoleon

Eggplant Napoleon: A Culinary Journey

My culinary adventures often begin in my kitchen, a space where tradition meets innovation. This Eggplant Napoleon recipe is a perfect example of that fusion. It's a dish I created not only for its deliciousness but also out of necessity – a way to get my son to eat more eggplant. He's always been a fan of fried zucchini, so the idea was simple: cut the eggplant in the same shape and sneak in some healthy goodness. And let me tell you, it worked! The crispy, flavorful eggplant slices layered with creamy baba ghanouj became a family favorite almost instantly.

The inspiration for this recipe, however, came from a much deeper place. It's a testament to the wonderful array of flavors that the Middle East and Mediterranean regions have to offer. The vibrant pesto, the smoky baba ghanouj, the juicy tomatoes—each element adds a layer of complexity that elevates this dish beyond a simple appetizer. But it's more than just a delicious meal; it's a story of culinary adaptation and family bonding.

I remember vividly the first time I made this for a dinner party. The guests were captivated by the visual presentation alone. The layered eggplant, a beautiful tower of golden-brown goodness, was a feast for the eyes before it even reached their plates. And the taste? Well, let's just say there wasn't a single slice left. The crispy texture of the eggplant, the creamy richness of the baba ghanouj, and the bright, tangy notes of the pesto—it was a symphony of flavors that danced on the palate.

What makes this recipe even more special is its versatility. You can easily adjust the ingredients to suit your preferences and what's available. For instance, feel free to experiment with different types of pesto, or add other vegetables to the salad for a more substantial side dish. The possibilities are endless!

Beyond the Recipe: A Mother's Culinary Journey

This Eggplant Napoleon recipe isn't just a dish; it's a story of a mother's love and resourcefulness. It represents my commitment to providing my family with healthy and delicious food, even if it means getting a little creative in the kitchen. It's about finding ways to incorporate nutritious ingredients into meals that everyone will enjoy, even picky eaters. This wasn't just about getting my son to eat eggplant; it was about teaching him to appreciate the flavors of different cultures and the joy of creating something beautiful and delicious.

Cooking has always been more than just a means of sustenance for me; it's a form of self-expression, a way to connect with my heritage, and a way to create lasting memories with my family. This recipe is a small glimpse into that world, a testament to the power of food to bring people together. I hope that as you make this recipe, you too will find yourself creating not only a delicious meal, but also a cherished memory.

Tips for Success

• Don't skip the salting step: Salting the eggplant draws out excess moisture, resulting in crispier slices when frying.
• Marinate for at least an hour: The longer the eggplant marinates, the more flavorful it will be.
• Don't overcrowd the pan: Frying the eggplant in batches ensures even browning and crisping.
• Serve immediately: The Eggplant Napoleon is best enjoyed fresh, as the eggplant can become soggy if left to sit.

I invite you to embark on this culinary adventure and create your own unforgettable Eggplant Napoleon. The rewarding taste and satisfying experience will make it well worth the effort.

Step-by-step

• 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.
• 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.
• 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.
• Spread a sheet of waxed paper on a clean work surface. 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.
• 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.
• 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.
• 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.