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Eggplant Napoleon
Eggplant Napoleon
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Crispy eggplant layers hug gooey mozzarella, ripe tomatoes, and fragrant basil in a delicious Napoleon stack.
Ingredients:
  • 6 large eggs
  • 1.5 cups Italian-seasoned bread crumbs
  • 2 medium eggplant
  • cooking spray
  • 18 leaves fresh basil, or as needed
  • 6 slices Roma tomato
  • 6 large slices of fresh mozzarella cheese
Instructions:
  • Preheat the oven to a low 275 degrees F (135 degrees C) to create the perfect baking environment.
  • In a bowl, beat the eggs until well combined. Place the bread crumbs in a separate bowl.
  • Peel the eggplant and slice into twelve 1/3-inch-thick slices. Dip each slice in beaten eggs, allowing excess to drip off. Coat both sides evenly with bread crumbs.
  • In a large nonstick skillet over medium heat, crisp up breaded eggplant slices in batches until the bottoms are crispy, about 2 to 4 minutes. Spritz the tops with cooking spray, flip, and continue cooking until tender and browned on the other side, another 2 to 4 minutes. Plate and enjoy!
  • Layer the 9x13-inch baking dish with 6 eggplant slices. Top each slice with a few basil leaves, 1 tomato slice, and 1 mozzarella slice, then add the remaining eggplant slices on top.
  • Bake in the hot oven until the cheese is softened but not melted, for 5 to 10 minutes.

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