This week we are featuring a diverse recipe that can be used as an appetizer, side dish, or a vegetarian main dish! Eggplant and asparagus napoleons are a great addition to the dinner table. Both eggplants and asparagus are nutrient rich foods containing many vitamins and antioxidants with a great low calorie count.
INGREDIENTS
Vegetables:
- 1 large or 2 small eggplants, unpeeled, cut into 12 (1/2-inch thick) slices
- 16 medium asparagus spears (about 1 1/2 pounds), trimmed to 5-inch lengths
- Extra-virgin olive oil, for drizzling
- Salt and freshly ground black pepper
Filling:
- 1 (15-ounce) container whole milk ricotta
- 1/2 cup chopped fresh basil
- 1/2 cup grated Pecorino Romano
- Zest and juice of 1 large lemon
- Salt and freshly ground black pepper
DIRECTIONS
Place an oven rack in the center of the oven. Preheat the oven to 200 degrees F.
For the vegetables: Place a grill pan over medium-high heat, or preheat a gas or charcoal grill. Drizzle the vegetables with olive oil and season with salt and pepper. Grill the eggplant until tender, about 4 minutes each side. Grill the asparagus for 3 to 4 minutes, turning occasionally until crisp-tender. When cool enough to handle, cut the asparagus in half crosswise.
For the filling: In a small bowl, mix together the ricotta cheese, basil, Pecorino Romano, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
To assemble: Place 4 slices eggplant on a work surface. Spread each with 2 to 3 tablespoons of the ricotta mixture. Line 4 pieces of asparagus, side-by-side, on top. Place another slice of eggplant on top and repeat the layers. Top each napoleon with a slice of eggplant and place on a small baking sheet. Bake until warmed through, about 10 minutes, and serve.
Nutritional Analysis Per Serving
Calories 288 calorie | Total Fat 19 grams | Saturated Fat 11 grams
Cholesterol 62 milligrams | Sodium 457 milligrams | Carbohydrates 13 grams
Dietary Fiber 6 grams | Protein 19 grams |Sugar 5 grams
