Eggplant & Tomato Napoleons
Recipe and photograph courtesy of Kraft Foods, Inc.
Eggplant & Tomato Napoleons
Servings: 4 Servings
Ingredients
- 1/4 C. Balsamic vinaigrette dressing divided
- 2 Large tomatoes each cut into 4 slices
- 1 Egg
- 2 tsp. Water
- 1/2 C. Seasoned dry bread crumbs
- 1/4 C. Grated Parmesan cheese
- 1 C. Shredded Mozzarella cheese
- 1/4 C. Chopped fresh basil
- 2 Tbsp. Olive oil divided
- 2 Large eggplants 2-1/4 lb., ends trimmed, peeled and each cut crosswise into 6 slices
Directions
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Drizzle 2 Tbsp. dressing over tomatoes in shallow dish; set aside.
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Beat egg and water in pie plate until well blended.
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Mix bread crumbs and Parmesan in separate pie plate. Combine Mozzarella, remaining dressing and basil. Heat 1 Tbsp. in large nonstick skillet on medium heat.
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Meanwhile, dip each eggplant slice into egg mixture, then in crumb mixture, turning to evenly coat both side of each slice. Add, in batches, to skillet; cook 3 to 4 minutes on each side or until golden brown, adding remaining oil as needed. Transfer to plate. Place 1 eggplant slice on each of 4 serving plates; top each with 1 tomato slice and about 3 Tbsp. Mozzarella mixture. Repeat all layers. Cover with remaining eggplant slices.
Recipe Notes
Recipe and photograph courtesy of Kraft Foods, Inc.
