Eggplant Napoleon

Name: Eggplant Napoleon
Ingredients: 6 eggs; 1 1/2 cups Italian-seasoned bread crumbs; 2 eggplants, peeled and sliced into 1/3-inch rounds; cooking spray; 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

7 ingredients

6 steps

Ingredients

6 eggs
1 1/2 cups Italian-seasoned bread crumbs
2 eggplants, peeled and sliced into 1/3-inch rounds
cooking spray
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

Directions

1

Whisk eggs together in a deep container. Pour bread crumbs in another deep container.
2

Dip each slice of eggplant into the eggs, covering both sides, and press into the bread crumbs until evenly coated.
3

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.
4

Preheat oven to 275 degrees F (135 degrees C).
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.
6

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