Eggplant Napoleon

Delicious, elegant, and flavorful layered eggplant dish. Wonderful presentation for guests! Delicious alongside pasta with fresh tomato and basil sauce. Enjoy!

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

Ingredients

• 6 eggs
• cooking spray
• 1 ½ cups Italian-seasoned bread crumbs
• 2 eggplants, peeled and sliced into 1/3-inch rounds
• 15 leaves fresh basil, or as needed
• 6 large Roma tomatoes, sliced 1/8-inch thick
• 2 (6 ounce) balls fresh mozzarella cheese, sliced 1/8-inch thick

Recipe Instructions

Step 1

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

Step 2

Whisk eggs together in a deep container. Pour bread crumbs in another deep container.

Step 3

Dip each slice of eggplant into the eggs, covering both sides, and press into the bread crumbs until evenly coated.

Step 4

Spray a nonstick skillet with cooking spray and heat over medium heat. Arrange a layer of eggplant slices in the skillet; cook until crispy, 2 to 4 minutes. Spray tops with cooking spray and flip; continue cooking until second side is browned and eggplant is tender, 2 to 4 minutes more. Transfer to a plate. Repeat with remaining slices.

Step 5

Arrange a layer of eggplant slices in the bottom of a 9x13-inch baking dish. Top each slice with a basil leaf, 1 tomato slice, and 1 slice of mozzarella cheese. Place another eggplant slice on top. Cover with remaining tomato and mozzarella cheese slices.

Step 6

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