Eggplant Napoleon

Slices of crispy, pan-fried eggplant are sandwiched around fresh mozzarella cheese, Roma tomatoes, and basil in this flavorful eggplant Napoleon dish.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 406 Calories

Ingredients

• 6 large eggs
• cooking spray
• 2 medium eggplant
• 1.5 cups Italian-seasoned bread crumbs
• 18 leaves fresh basil, or as needed
• 6 slices Roma tomato
• 6 large slices of fresh mozzarella cheese

Recipe Instructions

Step 1

Preheat the oven to 275 degrees F (135 degrees C).

Step 2

Whisk eggs together in a bowl. Place bread crumbs into another bowl.

Step 3

Peel eggplant; cut into twelve 1/3-inch-thick slices. Dip each slice into eggs; lift up so excess drips back into the bowl. Press into bread crumbs until both sides are evenly coated.

Step 4

Spray a large nonstick skillet with cooking spray and heat over medium heat. Working in batches, cook breaded eggplant slices until crispy on the bottom, 2 to 4 minutes. Spray the tops with cooking spray, then flip and cook until eggplant is tender and the other side is browned, 2 to 4 minutes more. Transfer to a plate.

Step 5

Arrange six eggplant slices in the bottom of a 9x13-inch baking dish. Top each slice with several basil leaves, one tomato slice, and one mozzarella slice; cover with remaining eggplant slices.

Step 6

Bake in the preheated oven until cheese is softened, but not melted, 5 to 10 minutes.