Tomato & Eggplant Napoleons
Vanessa "Nikita" Milare
1/4 cbalsamic vinegarette dressing, divided
2 largetomatoes, cut into 4 slices
1/2 cbread crumbs, seasoned
1/4 cparmesan cheese, grated
1 cshredded mozzarella cheese
1/4 cbasil, fresh & chopped
2 Tbspolive oil, divided
2 largeeggplant, ends trimmed,peeled & each cut crosswise into 6 slices
How to Make Tomato & Eggplant Napoleons
- 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.
- 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.
- 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.
- Special Tip: Best served warm or room temperature.