I spent yesterday canning pasta sauces, sambal oelek, and tomato eggplant relish. We had a big storm blow through but now that there are no trees to fall on the house/garden/truck I pretty much worked through it. While I was canning I was toying with this idea. By the time the last jar was cooling I was ready to gave it a try. You see, the garden is in full swing and we’re getting plenty of eggplant, zucchini and tomatoes. I’ve already harvested the garlic. Sounds like the base for ratatouille, but I’ve done that. Don’t get me wrong, I love ratatouille. But I’ve made it a bunch and wanted to play with some new ideas.
A week or so back I made the eggplant rollatini, and really enjoyed the crisp sheets of pan fried eggplant. I thought what about doing the same with some over grown zucchini? You know the one… hiding under the broad leaves and you don’t find it until it resembles some prehistoric war club. Don’t worry, it happens to all of us! While I normally grate it for bread or fritters, as it was almost the same diameter of the globe eggplant, I decided to give it the same treatment.
I didn’t really measure or count so your mileage may vary. I’m sure it’ll be delicious. Oh, and I want a milk goat, and maybe a cow, because with them, this could entirely homemade! – Ah well, one step at a time.
By the way, this is served at room temperature, otherwise the whipped cheese will not hold up.
Ratatouille Napoleon
Serves 2
INGREDIENTS
8 thin slices large zucchini
1 tablespoon salt
2 eggs lightly beaten
4 oz goat cheese room temperature
4 oz heavy cream – room temperature
1 tablespoon Herbs De Provence
1-2 cups bread crumbs – I used panko because I love how light and crispy they are
Oil for pan frying you can use Olive oil but EVOO is not necessary
1-2 cups tomato sauce warmed through but not hot – if you must, use jarred. I had some tomatoes, a lot of garlic and some fresh basil which I made into a quick bright fresh sauce.
Basil for garnish
METHOD
- Salt the eggplant and zucchini and put into a colander to drain for 30 minutes or so…
- Using a stand mixer, or a hand held mixer or good old plain muscle whip together the goat cheese, heavy cream and herbs until you have a thick whipped creamy cheese – set aside.
- Rinse the eggplant and zucchini, pat dry.
- Dip sliced vegetables in the egg wash, shake gently to remove excess, dredge in panko crumbs and pan fry in oil in batches until golden brown – remove cooked slices to paper towel lined cookie sheet – sprinkle a little salt on them as soon as they come out of the pan.
- Repeat until all the slices are cooked.
- Give the whipped cheese a final stir – (I put this in a plastic bag and snipped off the corner to use as a piping bag – but you could just spoon it out as well)
- To assemble – spread a small amount of tomato sauce on the plate – add two slices of eggplant, a dollop of herbed cheese, top with two slices of zucchini topped with more cheese, repeat process.
- Spoon tomato sauce over the top, and garnish with basil sprig.
August 5, 2012
DELICIOUS
August 5, 2012
Thanks Anna! It was!
August 5, 2012
that.
looks.
stunning!
wow that is really what summer food is all about! i have a zucch out there that is getting bigger by the raindrop… sounds like a good candidate for this beautiful recipe!
August 5, 2012
You could use zucchini only and I’m sure it would be great! I was thinking of you and your homemade goat cheese and how awesome it would be to do this entirely from ingrediants sourced on the homestead.
August 5, 2012
This looks and sounds delicious, Dave. I’m glad you mentioned your rollatini recipe. I forgot to tell you that I made it while I was in Michigan — well, a real close approximation. My Zia’s mandoline was incapable of slicing the eggplant thick enough and, as I soon learned, I was incapable of cutting them thin enough. As a result, I couldn’t roll the eggplant to form the rollatini. Instead, I filled a baking dish, creating layers similar to an eggplant parmesan. It may not have been rollatini but the flavors were still there and they were delicious! I’ll certainly be making this again. Whether or not in rollatini form remains to be seen. 🙂
August 5, 2012
I’m glad you enjoyed the rollatini. As a eggplant “lasagna” it will still all be delicious! And this Napoleon is really just an individual portion of what you made, albeit with eggplant and zucchini and goat cheese rather than ricotta. But it’s all good.
August 5, 2012
Well, I don’t have any zucchini but I was just given some eggplant that I didn’t know what to do with…this looks like a good idea though I don’t have any goat cheese…will have to see what I can come up with.
August 5, 2012
Hi becky, you could sub cream cheese or ricotta… I’m sure it would be fine!
August 6, 2012
I’m putting this one on my list of dishes to cook when I have that long-anticipated glut of aubergines, since I don’t have any courgettes. The photos you have used this time are particularly impressive – as one of your FB friends said, just the sort of photo you find in an upmarket Foodie magazine!
August 6, 2012
Are you growing the globe type, because that would work best I think. I’m pretty pleased with the photos this time. Thanks Mark!
August 7, 2012
omg, I am so making it this week! I love the idea, kinda a deconstructed ratatouille! I make ratatouille quite often as well whenever I seem to have an abundance of eggplant, zuchinni, etc. So I’m thrilled to see this!! Love the presentation; its dinner party worthy!!
August 8, 2012
Exactly Linda, that’s what I was going for – the components of ratatouille kinda pulled apart and put back together in a new way. I don’t come up with many dishes purely on my own, and perhaps others have done something similiar, but this one is mine. For a dinner party I could see this as an appetizer portion…
August 11, 2012
The napoleon not only sounds delicious but it also beautifully plated.
August 11, 2012
Hi Karen! Haven’t heard from you in a while, hope all is OK! It was delicious, but really the subject is so pretty, it makes me look good.
August 16, 2012
Wow.. I’m keeping this in mind, we’ve so many zucchinis coming in at the market. I’ve sliced and fried pieces and sprinkled with cheddar, but this panko takes it to another level.. then add that cheese. Fantastic! I’ve never “whipped” cheese, very cool!
August 16, 2012
This was my favorite dish so far this summer
November 21, 2012
Hi there. This looks amazing. However, I do not like goat cheese. Do you think it will maintain a similar flavor with fresh Mozzarella? Thanks for the recipe
November 21, 2012
Hi Lauren, The goat cheese whipped with heavy cream gives you a light creamy tangy cheesey mixtures that can be piped. I don’t think fresh mozz has the right consistancy or flavor. You could try substituting regular cream cheese that is at room temp. Add some herbs! that would be good… Thanks for stopping by!
July 1, 2013
Just made this dish this past weekend…Delicious! I swapped the eggplant for yellow squash instead (dietary restrictions), but it still amazed me and I will definitely be making this again! Thanks, Dave!
July 2, 2013
Thank you Jenny! Glad you liked it!