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- 4 large eggs - 1 medium zucchini, thinly sliced - 1 medium eggplant, thinly sliced - 1 red bell pepper, thinly sliced - 1 cup ricotta cheese - 1 cup fresh spinach, chopped - 1/2 cup grated Parmesan cheese, divided - 1 tablespoon olive oil - 1 teaspoon garlic powder - Salt and pepper, to taste - Fresh basil leaves, for garnish Baked Egg Napoleon is packed with nutrients. Each serving has about: - Calories: 320 - Protein: 18g - Carbs: 18g - Fat: 20g - Fiber: 4g This dish gives you protein from eggs and cheese. The veggies add fiber and vitamins. Choosing fresh ingredients makes your dish better. Here are some tips: - Eggs: Look for firm shells without cracks. Fresh eggs have a bright yolk. - Zucchini and Eggplant: Choose ones that feel firm and heavy. They should have shiny skin. - Red Bell Pepper: Pick peppers that are smooth and bright. Avoid any with soft spots. - Spinach: Look for fresh, vibrant green leaves. Avoid yellow or wilting leaves. - Ricotta Cheese: Choose cheese that looks creamy and fresh. Check the expiration date. These tips will help you pick the best ingredients for your Baked Egg Napoleon. Enjoy crafting this delightful meal! {{ingredient_image_2}} First, gather your ingredients. You need fresh vegetables like zucchini, eggplant, and bell pepper. Next, get your eggs and ricotta cheese. You will also need Parmesan cheese, spinach, and some spices. This recipe takes about 15 minutes to prep. 1. Start by preheating your oven to 375°F (190°C). 2. In a large skillet, add one tablespoon of olive oil. Heat the oil over medium heat. 3. Add the sliced zucchini, eggplant, and red bell pepper to the skillet. 4. Sauté the vegetables for about 5-7 minutes. Stir them often until they soften. 5. Season with salt, pepper, and garlic powder to taste. When cooked, take the skillet off the heat. 6. In a mixing bowl, combine 1 cup of ricotta cheese and 1 cup of chopped spinach. 7. Add half a cup of grated Parmesan cheese to the bowl. Mix well until smooth. 8. Season the ricotta mix with salt and pepper as you like. 1. Grab your baking dish and start layering. First, add the sautéed vegetables. 2. Spoon some of the ricotta mixture over the veggies and spread it out. 3. Keep layering the ingredients until you run out. Finish with the ricotta on top. 4. Use a spoon to make four small wells in the ricotta layer. 5. Crack an egg into each well. Sprinkle the rest of the Parmesan cheese on top. 6. Cover the baking dish with aluminum foil to keep it moist. 7. Bake in the oven for 20 minutes. 8. After 20 minutes, remove the foil. Bake for another 10-15 minutes. Check the eggs for doneness. 9. Once baked, take the dish out and let it cool for a few minutes. 10. Garnish with fresh basil leaves before serving. Enjoy your meal! To get the best eggs, choose large, fresh eggs. Crack them gently into the wells. This helps keep the yolks whole. Bake them until the whites are set but the yolks are still soft. For firmer yolks, bake a little longer. Keep an eye on them as they cook. Use fresh herbs like basil and parsley for a flavor boost. Add spices like paprika or cayenne for heat. Mix fresh garlic into the ricotta for more depth. A splash of lemon juice can brighten the dish. Taste your layers as you go to adjust seasoning. Serve Baked Egg Napoleon on individual plates for a nice touch. Drizzle some olive oil around the edge for elegance. Top each serving with a sprig of fresh basil. You can also sprinkle a bit more Parmesan cheese on top just before serving. This adds flavor and a nice visual flair. Pro Tips Use Fresh Ingredients: The flavor and texture of your Baked Egg Napoleon will greatly benefit from using fresh vegetables and herbs. Seasonal produce not only tastes better but also adds vibrant color to your dish. Experiment with Cheese: While ricotta and Parmesan are delicious, feel free to mix in other cheeses like feta or mozzarella for different flavor profiles. Just remember to adjust the salt content accordingly. Control Egg Doneness: To achieve your desired level of doneness for the eggs, keep an eye on them during the final baking stage. If you prefer runny yolks, remove the dish from the oven earlier. Make Ahead: You can prepare the layers a day in advance and store them in the fridge. Just add the eggs and bake when you're ready to serve, making this a great option for meal prep or gatherings. {{image_4}} You can easily swap ingredients in Baked Egg Napoleon. If you don’t have eggplant, use mushrooms. They add a nice texture. Instead of ricotta, cottage cheese works well too. It gives a similar creaminess. You can also try different cheeses, like feta or goat cheese, for a tangy flavor. If you want a kick, add some red pepper flakes to the ricotta mix. While I love baking this dish, you can also cook it on the stovetop. Simply layer the vegetables and ricotta in a skillet. Crack the eggs on top and cover it. Cook on low heat for about 15 minutes. This gives a nice, fluffy texture. You could even try using a slow cooker. Layer the ingredients as usual and cook on low for 2-3 hours. This recipe shines in every season. In spring, add fresh asparagus or peas for bright flavors. Summer is perfect for fresh tomatoes or corn to enhance sweetness. When fall arrives, incorporate roasted butternut squash or kale for warmth. In winter, use hearty greens like Swiss chard. Each season brings new tastes that keep this dish exciting! After enjoying your Baked Egg Napoleon, let it cool first. Then, place it in an airtight container. Make sure to cover it well to keep it fresh. Store it in the fridge for up to three days. When ready to eat leftovers, preheat your oven to 350°F (175°C). Place the Baked Egg Napoleon in an oven-safe dish. Cover it with foil to prevent drying out. Heat for about 15 to 20 minutes or until warm. You can also use a microwave. Just heat it for 1-2 minutes, checking to avoid overcooking. You can freeze Baked Egg Napoleon for later enjoyment. Cut it into portions before freezing. Wrap each piece in plastic wrap, then place in a freezer-safe bag. It will keep for up to three months. To thaw, move it to the fridge overnight. Reheat as mentioned above. This way, you can enjoy this tasty dish anytime! Yes, you can make Baked Egg Napoleon ahead of time. Prepare it fully, then cover it well. Store it in the fridge for up to 24 hours. When you're ready to bake, just remove it from the fridge. Bake as directed, but add a few extra minutes if it's cold. This makes it great for brunch or busy mornings. Baked Egg Napoleon pairs well with many sides. Here are some ideas: - A fresh green salad. - Toasted crusty bread. - Roasted potatoes for a hearty side. - Sliced avocado for creaminess. - A light yogurt with herbs for a cool dip. These sides balance the rich flavors of the dish and make it even more filling. Baked Egg Napoleon can fit into many diets. It is vegetarian and gluten-free. If you want it dairy-free, use a plant-based ricotta. For a low-carb option, skip the eggplant. Always check ingredient labels for allergens. This dish is flexible, making it great for different diets and tastes. In this post, I shared the essential skills for making Baked Egg Napoleon. We covered ingredient lists, cooking steps, and tips to improve each bite. You can choose your ingredients based on season and preference. Storing and reheating leftovers is simple and keeps the dish fresh. With careful preparation and a little creativity, you can make this recipe your own. Enjoy the fun of cooking and the great taste of your creations!

Baked Egg Napoleon

A delicious baked dish featuring layers of vegetables, ricotta cheese, and eggs, garnished with fresh basil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 large eggs
  • 1 medium zucchini, thinly sliced
  • 1 medium eggplant, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 1 cup ricotta cheese
  • 1 cup fresh spinach, chopped
  • 1/2 cup grated Parmesan cheese, divided
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C) to prepare for baking.
  • In a large skillet, pour in the olive oil and heat it over medium heat. Add the sliced zucchini, eggplant, and red bell pepper. Sauté the vegetables for about 5-7 minutes until they are slightly softened, stirring occasionally to ensure even cooking. Season with salt, pepper, and garlic powder to taste. Once done, remove the skillet from the heat.
  • In a mixing bowl, combine the ricotta cheese, chopped spinach, and half of the grated Parmesan cheese. Mix thoroughly until well blended. Season the ricotta mixture with salt and pepper to your preference.
  • Prepare a baking dish by starting to layer your ingredients: First, add a layer of the sautéed vegetables to the bottom of the dish. Next, spoon a portion of the ricotta mixture over the vegetables, spreading it evenly. Repeat the layering process with the remaining ingredients until all is used up, ensuring the final layer is the ricotta mixture on top.
  • With a spoon, create four small wells in the ricotta layer, making enough space to gently crack an egg into each well. Sprinkle the remaining grated Parmesan cheese generously over the top.
  • Cover the baking dish with aluminum foil to retain moisture and bake it in the preheated oven for 20 minutes.
  • After 20 minutes, carefully remove the foil. Continue baking for an additional 10-15 minutes, or until the eggs are set to your desired doneness, keeping an eye on them for your preferred firmness.
  • Once fully baked, take the dish out of the oven and allow it to cool for a few minutes. Just before serving, garnish with fresh basil leaves to add a wonderful aroma and visual appeal.

Notes

Serve individual portions on plates with a drizzle of olive oil and a sprig of basil for garnish.
Keyword baked eggs, ricotta, vegetable layers