We've got some exciting news! Once again, Sal will be making an appearance on the Today Show. On October 1st, between 10 am and 11 am (Eastern Time), you'll be able to catch him! If you can't watch the show live, it's definitely worth taping/TiVoing, because his visits to the Today Show are always great.
He's become something of a regular there over the years, and he always makes a point of cooking something delicious. This time will be no exception, as he's preparing to make a vegetarian Napoleon dish that's going to be seriously impressive.
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| Don't you just want to dig in? |
If you can't wait for the show to try this, then you're in luck - we've got the full recipe right here:
Vegetable Napoleon
Serves 10
- ¼ cup all-purpose flour
- 1 medium eggplant (about 1 ¼ pounds), ends trimmed, peeled. And cut into ¼ inch-thick slices
- 2 eggs, lightly beaten
- ½ cup olive oil
- 2 medium zucchini (about 1 pound), ends trimmed, sliced into ½ inch rounds
- 1 pound spinach, washed and trimmed
- 3 garlic cloves, minced
- 2 tablespoons butter, for greasing pan
- ½ cup dry bread crumbs
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 4 cups Tomato Sauce
- 2 Roasted Red Bell Peppers, cut into ¼ inch strips
- 1 pound mozzarella. Diced into small cubes
- ½ cup freshly grated Parmigiano-Reggiano
- ¼ cup chopped fresh basil
Spread the flour on a large plate. Lightly coat the eggplant slices with flour and then dip in the beaten eggs. Heat ¼ cup of the oil in a large nonstick skillet over medium-high flame. Fry the eggplant slices, turning to cook on both sides, until lightly browned, about 5 minutes. Remove. Place on paper towels to drain, and reserve.
Add the remaining ¼ cup of oil and the zucchini to the skillet and sauté until just lightly browned, about 5 minutes. Remove zucchini and place on paper towels to drain.
Meanwhile, bring 2 cups of water to a boil in a pot fitted with a steamer insert. Chop the spinach, add to the steamer, cover tightly, and steam for 3 minutes. Drain and press out as much water as possible. Add more oil to the skillet if necessary. Over medium heat, sauté the steamed spinach with the minced garlic until the spinach is just tender, about 3 minutes. Remove from the skillet and pace on paper towels to drain.
Preheat the over to 400 F
Butter the bottom and insides of a nonstick loaf pan, about 9x13 inches. Lightly coat with the bread crumbs.
While building the Napoleon, season each vegetable layer with salt and pepper. Begin by placing a layer of the cooked eggplant atop the bread crumbs. Spoon ¼ cup (4 tablespoons) of tomato sauce over the eggplant, followed by a layer of the cooked zucchini, the red pepper, spinach, and mozzarella. Moistening each layer with some sauce and a sprinkling of Parmigiana-Reggiano, bread crumbs, and basil. The final layer should be eggplant, finished with sauce.
Cover the pan with aluminum foil and bake for 35 to 40 minutes. Or until all ingredients are heated through. Allow to cool, then refrigerate for at least 6 hours (preferably overnight) to firmly set before unmolding.
When ready to serve, remove the foil and run a knife along the inside edge of the pan. Place a serving dish on top of the pan and quickly invert. Spoon additional sauce around the Napoleon and sprinkle generously with grated cheese before serving.
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| If it comes out like this, you did it well! |
Feel like you need a bit more guidance with the recipe? Not to worry - just watch Sal on October 2nd, and you'll see how a pro makes this! And, as always, if you've got any questions or feedback, let us know; leave a comment, write an e-mail, send us a message on Facebook. We'd love to hear how this recipe works out for you!
