Eggplant and Asparagus Napoleons

• 1 large or 2 small eggplants, unpeeled, cut into 12 (1/2-inch thick) slices
• 16 medium asparagus spears (about 1 1/2 pounds), trimmed to 5-inch lengths
• Extra-virgin olive oil, for drizzling
• Salt and freshly ground black pepper
• 1 (15-ounce) container whole milk ricotta
• 1/2 cup chopped fresh basil
• 1/2 cup grated Pecorino Romano
• Zest and juice of 1 large lemon
• Salt and freshly ground black pepper

1. Place an oven rack in the center of the oven.
2. Preheat the oven to 200 degrees F.
3. For the vegetables: Place a grill pan over medium-high heat, or preheat a gas or charcoal grill.
4. Drizzle the vegetables with olive oil and season with salt and pepper.
5. Grill the eggplant until tender, about 4 minutes each side.
6. Grill the asparagus for 3 to 4 minutes, turning occasionally until crisp-tender.
7. When cool enough to handle, cut the asparagus in half crosswise.
8. For the filling: In a small bowl, mix together the ricotta cheese, basil, Pecorino Romano, lemon zest, and lemon juice until smooth.
9. Season with salt and pepper, to taste.
10. To assemble: Place 4 slices eggplant on a work surface.
11. Spread each with 2 to 3 tablespoons of the ricotta mixture.
12. Line 4 pieces of asparagus, side-by-side, on top.
13. Place another slice of eggplant on top and repeat the layers.
14. Top each napoleon with a slice of eggplant and place on a small baking sheet.
15. Bake until warmed through, about 10 minutes, and serve.
16. Cook's Note: If the eggplant slices dry out in the oven, drizzle with olive oil before serving.

eggplants, lengths, extravirgin olive oil, salt, milk ricotta, fresh basil, romano, lemon, salt

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/eggplant-and-asparagus-napoleons-recipe.html (may not work)