Eggplant and Asparagus Stacks (Gluten-Free)

Celiac.com 08/26/2022 - These tasty little morsels are a perfect blend of eggplant, asparagus, ricotta, Romano cheese and a few herbs and spices. They are gluten-free, easy to make, easy to eat, and deliver big flavor. They'll make a great addition to your next summer gathering.

Ingredients:

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Vegetables:

• 1 large or 2 small eggplants, unpeeled, cut into 12 (½-inch thick) slices
• 16 medium asparagus spears (about 1½ pounds), trimmed to 5-inch lengths
• Extra-virgin olive oil, for drizzling
• Salt and freshly ground black pepper

Filling:

• 1 (15-ounce) container whole milk ricotta cheese
• ½ cup chopped fresh basil
• ½ cup grated Pecorino Romano
• Zest and juice of 1 large lemon
• Salt and freshly ground black pepper

Directions:
Place an oven rack in the center of the oven. Heat the oven to 200 degrees F.

Filling:
In a small bowl, mix together the ricotta cheese, basil, Pecorino Romano, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.

Vegetables: 
Place a grill pan over medium-high heat, or heat a gas or charcoal grill. Drizzle the vegetables with olive oil and season with salt and pepper. 

Grill the eggplant until tender, about 4 minutes each side.

Grill the asparagus for 3 to 4 minutes, turning occasionally until crisp-tender.

Cool asparagus on a plate. When cool, cut the asparagus in half crosswise.

Assembly:
Place 4 slices eggplant on a work surface. Spread each with 2 to 3 tablespoons of the ricotta mixture. Line 4 pieces of asparagus, side-by-side, on top. 

Place another slice of eggplant on top and repeat the layers. 

Top each napoleon with a slice of eggplant and place on a small baking sheet.

Bake about 10 minutes, and serve warm.