Healthy Eggplant Recipes

Eggplant NapoleanNoah’s Eggplant Napoleon with pesto sauce


  • 8 medium d Portobello mushroom caps
  • 1 large eggplant, cut into 8 rounds that are ½-inch-thick
  • 1 beefsteak tomato (sliced into 8 rounds) 
  • 1 red onion (peeled and quartered)
  • 1 small zucchini or yellow squash, stem ends removed and cut lengthwise into 4 equal ¼ inch strips.
  • 1 – 8 oz ball of fresh mozzarella cheese sliced into 1 oz portions
  • Olive oil for brushing the vegetables

For the Pesto

  • 1 bunch fresh basil
  • ¼ cup toasted pine nuts
  • ¼ cup Parmesan cheese (preferably parmesan regiano)
  • ¼ cup olive oil
  • 2 cloves garlic

Serves four


To make the pesto, puree all pesto ingredients in a food processor and cover with plastic wrap.  Refrigerate until you are ready to serve the Napoleon. For the  Napoleon, start by brushing the vegetables with a little oil and either put them on a hot grill or roast them in an oven at 400 degrees until they are slightly soft and pliable, but not overcooked.  After all the vegetables have been par-cooked, leave them to cool either on the counter or in your refrigerator.  When the vegetables cool, lightly season them with salt and pepper. Now we are going to start stacking the vegetables to make our Napoleon.  Start with the Portobello mushroom as the base, and then add on the tomato, mozzarella cheese, then the eggplant and the zucchini last.  Now, for the next layers, you place the Portobello on top of the zucchini, then a layer of eggplant, then a layer of tomato, and then a layer of the cheese. Garnish the top of the Napoleon with the red onion. The tower you just built might seem a bit unstable, but the ingredients rest well together when they are roasted.  You can assemble these towers up to 24 hours before serving them; simply keep them covered in plastic in your refrigerator until you are ready to cook them.  When you’re ready to cook them, place them on a lightly oiled cookie sheet and bake them in your oven at 400 degrees F. for 10-12 minutes. Serve with the pesto.

Luca's Eggplant Parmesan RecipeEggplant Parmesan
  • 6 slices Melted Eggplant
  • Slow-roasted Tomatoes
  • 6 (2-ounce) pieces burrata or buffalo mozzarella cheese
  • 1 1/2 teaspoons extra-virgin olive oil
  • 6 fresh basil leaves, thinly sliced
  • 2 ounces freshly shaved Parmesan cheese
  • 1 cup Pangrattato


Preheat oven to 375°. Place eggplant slices on a jelly-roll pan. Top each with tomato half and 1 piece burrata or mozzarella. Bake at 375° for 7 minutes or until thoroughly heated and cheese starts to melt. Place on a platter, and drizzle oil over cheese. Top evenly with basil and Parmesan.

Spicy Eggplant


  • 1 medium eggplant, about 1 pound, cut crosswise into 8 slices, each about 3/4 inch thick
  • Coarse salt
  • 2 small shallots, sliced crosswise, 1/4-inch thick
  • 1 garlic clove, minced
  • 1 tablespoon Splenda
  • 3 tablespoons sherry-wine vinegar
  • 1/4 teaspoon red-pepper flake
  • 1 tablespoon capers, rinsed
  • 4 Gaeta olives, pitted and coarsely chopped
  • 1/4 cup plus 4 teaspoons extra-virgin olive oil
  • Coconut oil, for grill


  1. Sprinkle the eggplant slices with salt, place in a colander set over a bowl, and let stand for 30 minutes. Rinse eggplant and pat dry. In a small saucepan over medium heat combine shallots, garlic, Splenda, vinegar, red-pepper flakes, and 3 tablespoons water. Bring to a boil, cook 1 minute, and remove from heat. Stir in  capers, olives, and 1/4 cup of olive oil; cool to room temperature. Heat grill to high and brush grates with coconut oil. Brush eggplant with remaining 4 teaspoons olive oil. Cook eggplant until charred and tender, turning over halfway through, about 10 minutes. Arrange eggplant on platter and spoon shallot mixture over top. Cool to room temperature and serve.
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