Eggplant and Asparagus Napoleons

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.
Cook’s Note

If the eggplant slices dry out in the oven, drizzle with olive oil before serving.