Recipe courtesy of Ivy Magruder
Episode: Vin De Set
Eggplant Napoleon
50 min
30 min
1 serving
50 min
30 min
1 serving


  • 1/4 cup balsamic vinegar
  • Vegetable oil, for deep-frying
  • 6 ounces buttermilk
  • 3 ounces yellow cornmeal
  • Salt and pepper
  • 1 eggplant, cut into 3 slices
  • 1 tomato, cut into 3 slices
  • 3 ounces goat cheese (chevre)
  • 3 ounces baby spinach


In a small saucepan over medium heat, bring the balsamic vinegar to a boil. Lower the heat and simmer until reduced by half. Set aside. 

In a large heavy-bottomed saucepan, heat the vegetable oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Preheat the broiler. 

Put the buttermilk in a shallow bowl. Put the cornmeal in another shallow bowl and season with salt and pepper. Dredge each slice of eggplant first in the buttermilk and then in the seasoned cornmeal. Deep-fry the eggplant until golden brown. 

Put the tomato slices on a baking sheet and top each with 1 ounce of the goat cheese. Melt the cheese under the broiler. 

Place a bit of spinach in the center of an oval plate. Place a piece of eggplant on top, followed by a little more spinach and finally, a tomato slice; repeat twice. Drizzle with some of the reserved balsamic glaze and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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