Eggplant and Asparagus Napoleons

Ingredients:

Eggplant and asparagus

• 1 large or 2 small eggplants, unpeeled, cut into 12 slices (a little over 1cm thick)
• 16 medium asparagus spears (about 700g), cut into 12cm long pieces
• Olive oil for drizzling

Layers of filling

• 450 g whole milk ricotta
• 1/2 cup chopped basil
• 1/2 tbsp. grated pecorino romano
• Zest and juice of 1 large lemon

Preparation:

1. Position the oven rack on the middle shelf. Preheat the oven to 95°C.
2. VegetablesPreheat 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 per side.
3. Grill the asparagus for 3-4 minutes, turning occasionally, until tender and crisp. When cool enough to handle, cut it in half crosswise.
4. FillingIn a small bowl, whisk together the ricotta, basil, Pecorino Romano, lemon zest, and lemon juice. Season with salt and pepper to taste.
5. AssemblyPlace 4 eggplant slices on a work surface. Spread 2-3 tablespoons of the ricotta mixture on each slice. Top with 4 asparagus pieces, one next to the other. Place another layer of eggplant on top and repeat the layers. Top each Napoleon with an eggplant slice.
6. Place the napoleons on a small baking sheet. Bake until heated through, about 10 minutes, and serve.
   
   Recipe zucchini napoleons, baked in tomato sauce with layers of ham and three cheese filling, and pre-fried in breadcrumbs.
   
   Chef's Notes
   
   If the eggplant slices have dried out in the oven, drizzle them with olive oil before serving..