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Eggplant Napoleon

Brooke Elizabeth

"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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45 m servings 406 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

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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.


  • 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 g fat; 35.5 g carbohydrates; 23.2 g protein; 231 mg cholesterol; 686 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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.