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Eggplant Napoleon

Prep Time30 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: eggplant, napoleon, Sliced Tomato
Servings: 4

Equipment

  • cookie sheet
  • small pot
  • food processor
  • pot with steaming basket (or steamer)
  • skillet
  • large bowl

Ingredients

  • 1 Eggplant, sliced into 3/8″ thick rounds
  • ½ cup Olive oil
  • 1 tsp Salt
  • ½ cup Couscous
  • ¼ cup Sun-Dried Tomatoes, sliced in strips
  • 1 cup Water, boiling
  • 1 Red Bell Pepper, seeded and veined
  • 1 pinch to 1/4 tsp salt
  • 2 cups Broccoli, roughly chopped, steamed
  • Pepper to taste
  • ½ Extra Firm Tofu, rinsed and crumbled
  • ½ tsp salt
  • 1 tsp dried Basil
  • ½ tsp dried Rosemary
  • ½ tsp dried Marjoram
  • ½ tbsp lemon juice
  • 1 tbsp Nutritional Yeast
  • Freshly cracked black pepper to taste
  • ½ cup Toasted Pine Nuts

Instructions

  • There are five main parts to this recipe: eggplant, broccoli fluff, tofu, sauce and sun dried tofu. We will begin with the eggplant. Slice eggplant and sprinkle with salt and oil, place one layer thick on a cookie sheet, and bake for 20 minutes. Flip the slices and bake for 10 more minutes, remove from oven.
  • Next, place couscous and tomatoes in a small pot with a bit of vegetable oil. Toast over medium heat until fragrant. Add boiling water, cover, reduce heat to low. Let simmer for 10 minutes.
  • Add pepper to a food processor and puree until very smooth. Add salt to taste, set aside.
  • Steam broccoli, puree. Add pepper to taste, set aside.
  • Mix together the tofu, salt, basil, rosemary, marjoram, lemon juice, yeast, and black pepper to make the tofu ricotta. Heat until hot, set aside. Toast pine nuts in a dry skillet.
  • Assemble. Place a bit of the pepper sauce in the middle of the plate. Add several slices of eggplant around the platter. Add a layer of tofu ricotta and a layer of broccoli fluff. Add more eggplant. Add couscous and broccoli. Garnish with toasted pine nuts.Enjoy Eggplant Napoleon!