Eggplant & Tomato Napoleons
1/4 C. Balsamic vinaigrette dressing, divided
2 Large tomatoes, each cut into 4 slices
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
Drizzle 2 Tbsp. dressing over tomatoes in shallow dish; set aside. Beat egg and water in pie plate until well blended. 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. 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 and photograph courtesy of Kraft Foods, Inc.