Eggplants seem to be everywhere these days: in the garden, at farmers’ markets, and in your local food stores. It seems as if there has been a bumper crop this year — at least in our region in New York’s Hudson Valley — and they are bursting with flavor. Valerie prepared Eggplant Napoleons with sautéed beet greens and homemade almond cheese that disappeared almost as fast as they appeared. We think you’ll have the same result.

Serves 8
Prepare in advance: 1 cup Artisanal Ricotta Cheese (See menu on this blog at: http://


2 medium eggplants, peeled and cut crosswise in two-inch thick slices

4 tablespoons olive oil

2 bunches beet greens, trimmed

1 medium white onion, chopped

3 tablespoons pesto

1 cup Artisanal Ricotta Cheese

Reduced balsamic vinegar for drizzling

Salt and pepper to taste


  1. Grill eggplant slices dry on a hot grill until soft, turning once. Set aside.
  2. Heat olive oil in a skillet and sauté onion until translucent, about 5 minutes. Add the beet greens and sauté until soft. Add pesto.
  3. Assemble Napoleons, starting with a slice of eggplant, and adding a tablespoon of the cooked greens, topped with a tablespoon of the Artisanal Ricotta.
  4. Drizzle prepared Napoleons with reduced balsamic vinegar.