4 baby eggplants or 1 large eggplant thinly sliced vertically
1 clove of garlic, minced
1 red or yellow onion, peeled and thinly sliced
*Optional: 1 zucchini, sliced
2 sheets of puff pastry
1 cup ricotta cheese
3 tsp minced roasted red pepper (in a can)
1½ tsp salt and pepper each
½ tsp red pepper flakes
1 tsp Spanish thyme
1-2 tsp Devo Olive Oil
⅓ cup fresh basil (or whichever herb you like best)
Instructions
Remove tops and bottoms from the eggplants and slice vertically into very thin pieces. Thinly slice the onion (and zucchini-optional) and arrange it with the sliced eggplant and garlic on a baking sheet. Drizzle with olive oil, season with ½ tsp salt and pepper each and ½ tsp Spanish thyme. Roast at 400 for 10-15 minutes.
Meanwhile, thaw out your puff pastry according to the package directions. Cut the dough into small rectangles (should have 3 long layers for sheet once rolled out- cut each long layer into 3 separate triangles) and lay each rectangle of dough flat on a baking sheet poked with holes from a fork. Bake according to the package directions then place aside to let it cool.
To make the red pepper cream (the glue that holds it all together) mix the ricotta cheese, minced roasted red pepper strips, remaining salt, pepper and Spanish thyme, red pepper flakes and ½ cup grated (not shredded) Parmesan cheese. Mix well and refrigerate until time to assemble.
Assembly:
Start with the one piece of puff pastry as the base, and then add on a layer of the red pepper cream, then eggplant, layer of basil, layer of zucchini, layer of onions and finally another sheet of puff pastry. Repeat this process once more (or twice if you prefer) ending with the puff pastry.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2013/04/15/eggplant-napoleon/