Tomato & Eggplant Napoleons

Vanessa "Nikita" Milare

By
@Kitkat777

I have a small garden in my back yard. I have tomatoes, zucchinis, bellpeppers, cucumbers & eggplants. Plus a few other stuff. This a easy fresh way of serving both veggies.


Featured Pinch Tips Video

Comments:

Serves:

4

Prep:

20 Min

Cook:

10 Min

Ingredients

1/4 c
balsamic vinegarette dressing, divided
2 large
tomatoes, cut into 4 slices
1
egg
2 tsp
water
1/2 c
bread crumbs, seasoned
1/4 c
parmesan cheese, grated
1 c
shredded mozzarella cheese
1/4 c
basil, fresh & chopped
2 Tbsp
olive oil, divided
2 large
eggplant, ends trimmed,peeled & each cut crosswise into 6 slices

Directions Step-By-Step

1
First drizzle 2 Tbsp. of the dressing over the tomatoes in a shallow dish & set aside. beat the egg & water in a pie plate until well blended. Then mix the bread crumbs & parmesan cheese in a separate pie plate. Then in a small bowl combine the mozzarella, remaining dressing & basil.
2
Then heat 1 Tbsp. of oil in a large nonstick frying pan on medium heat. In the mean time dip each eggplant slice in the egg mixture, then into the bread crumb mixture. Make sure to turn evenly to coat each side. Place 1 by 1 into the frying pan to cook for about 3 to 4 mins or until a golden brown. Put on a paper towel to drain off oil.
3
Then place 1 eggplant slice on a serving plate, top with 1 tomato slice & about 3 Tbsp. mozzarella mixture. Repeat with all layers. Cover with remaining eggplant slice.
4
Special Tip: Best served warm or room temperature.

About this Recipe