These light eggplant and asparagus snacks are not only delicious, but also look just awesome. Hot ricotta cheese filling pecorino and lemon notes give this dish a special, delicious taste. In addition, the Napoleons have a very convenient size. – they fit easily in the mouth. All this makes vegetable snacks An ideal treat for an open-air dinner party. the value of one serving: (4 total) Calories 288, total fat 19 g., saturated fats, proteins 19 g, carbohydrates 13 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 45 minutes Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
Eggplant and Asparagus
- 1 large or 2 small eggplants, unpeeled, cut 12 slices (slightly more than 1 cm thick)
- 16 stems of medium-sized asparagus (about 700 gr.), Cut into pieces 12 cm long
- Olive oil for spraying
Filling layers
- 450 gr whole milk ricotta
- 1/2 tbsp. chopped basil
- 1/2 tbsp. grated pecorino romano
- Zest and juice of 1 large lemon
Recipes with similar ingredients: eggplant, asparagus, ricotta cheese, pecorino romano cheese, lemon juice, basil
Recipe preparation:
- Set the oven rack to a medium level. Preheat the oven up to 95 ° C.
- Vegetables: Preheat the grill pan to moderately high fire, or preheat a gas or charcoal grill. Sprinkle vegetables with olive oil and season with salt and pepper. Toast eggplant until soft, about 4 minutes on each side.
- Fry asparagus for 3-4 minutes, periodically turning over until it becomes tender and crispy. When the asparagus cool enough so that you can work with it, cut it across in half.
- Stuffing: in a small bowl, mix into a homogeneous mass ricotta, basil, pecorino romano, lemon zest and lemon juice. Season with salt and pepper to taste.
- Assembly: put 4 slices of eggplant on a working surface. On each slice, distribute 2-3 tbsp. l ricotta mixtures. Put 4 asparagus slices on top, one next to the other. Spread another layer of eggplant on top and repeat the layers. Cover each napoleon with a slice of eggplant.
- Place Napoleons on a small baking sheet. Bake while they do not warm up, about 10 minutes, and serve. zucchini napoleons baked in tomato sauce with layers toppings from ham and three cheeses, and previously fried in breaded. Cook’s notes If sliced eggplant is dried in sprinkle them with olive oil before serving.
