Tomato & Eggplant Napoleons

Vanessa "Nikita" Milare


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.


★★★★★ 1 vote

20 Min
10 Min


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1/4 c
balsamic vinegarette dressing, divided
2 large
tomatoes, cut into 4 slices
2 tsp
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

How to Make Tomato & Eggplant Napoleons


  • 1First 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.
  • 2Then 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.
  • 3Then 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.
  • 4Special Tip: Best served warm or room temperature.

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