Eggplant Napoleon

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

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.

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

Categories

Similar Recipes You May Like

Stuffed Eggplant Parmesan

Stuffed Eggplant Parmesan

Easiest Eggplant

Easiest Eggplant

Eggplant Rollatini

Eggplant Rollatini

Baked Eggplant

Baked Eggplant

Chinese Eggplant with Garlic Sauce

Chinese Eggplant with Garlic Sauce

Eggplant Lasagna

Eggplant Lasagna

Baked Eggplant

Baked Eggplant

Baked Eggplant Parmesan

Baked Eggplant Parmesan