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Eggplant Napoleon

Rated as 4.25 out of 5 Stars
48

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

45 m servings 406
Original recipe yields 6 servings

Directions

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  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.

Footnotes

  • Cook's Note:
  • Nutrition data for this recipe includes the full amount of eggs used for breading. The actual amount of eggs consumed will vary.

Nutrition Facts


Per Serving: 406 calories; 19.3 35.5 23.2 231 686 Full nutrition

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Reviews

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Loved it! It is a beautiful presentation, most importantly flavor was great, and very easy to prepare! I added a little fig balsamic on the top and my whole family loved it!

I am going to try this with fried shrimp and smother it in crawfish sauce

It was a nice change of pace but I still prefer the traditional eggplant parm.