Eggplant and Asparagus Napoleons

Ingredients

  • Salt and freshly ground black pepper
  • Zest and juice of 1 large lemon
  • ½ cup grated Pecorino Romano
  • ½ cup chopped fresh basil
  • 1 (15-ounce) container whole milk ricotta
  • Salt and freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • + 11 more ingredients
    • 16 medium asparagus spears (about 1 ½ pounds), trimmed to 5-inch lengths
    • 1 large or 2 small eggplants, unpeeled, cut into 12 (½-inch thick) slices
    • Salt and freshly ground black pepper
    • Zest and juice of 1 large lemon
    • ½ cup grated Pecorino Romano
    • ½ cup chopped fresh basil
    • 1 (15-ounce) container whole milk ricotta
    • Salt and freshly ground black pepper
    • Extra-virgin olive oil, for drizzling
    • 16 medium asparagus spears (about 1 ½ pounds), trimmed to 5-inch lengths
    • 1 large or 2 small eggplants, unpeeled, cut into 12 (½-inch thick) slices

1. Place an oven rack in the center of the oven. Preheat the oven to 200 degrees F. 2. Place an oven rack in the center of the oven. Preheat the oven to 200 degrees F.

View full recipe at SpringPad

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