Best Eggplant Napoleon Recipes

EGGPLANT NAPOLEON

Steps:

• Whisk eggs together in a deep container. Pour bread crumbs in another deep container.
• Dip each slice of eggplant into the eggs, covering both sides, and press into the bread crumbs until evenly coated.
• 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.
• Preheat oven to 275 degrees F (135 degrees C).
• 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.
• Bake in the preheated oven until cheese is softened, but not melted, about 5 minutes.

GRILLED PORTOBELLO PIZZA WITH GOAT CHEESE AND GREEN SAUCE AND THOUSAND-LAYER EGGPLANT NAPOLEON WITH NO-FAT TOMATO VINAIGRETTE

Steps:

• Puree all the ingredients to form a sauce.
• Rub mushrooms with oil. Season with salt and pepper. Place the mushrooms on the grill, rib side down, and cook for 5 minutes. Turn mushrooms and place green sauce over mushrooms. Add sliced goat cheese. Touch with a little more sauce. Close the top to the grill and smoke for 5 minutes more.
• Lightly brush eggplant, zucchini and onions with olive oil and then season with salt and pepper. Grill for 3 minutes on each side. Grill tomato for 3 minutes on each side. While vegetables are hot, using a ceramic mold or bread pan lined with plastic wrap, make a layer of eggplant and then spread with 1-ounce of Jack cheese. Make a layer of red pepper and spread with 1-ounce Jack cheese. Make a layer of zucchini and spread with jack cheese. Make a layer of onion with jack cheese. Make a layer of green peppers and then a layer of goat cheese. Make another layer of eggplant and then another layer of goat cheese. Finally, make a layer of tomato and then a layer of basil. Lightly press, weight and allow to sit for 20 minutes. Turn upside down and release from the mold. Place left over goat cheese on top and garnish with basil.
• Place tomatoes, meat side down, over medium hot grill for 8 minutes. Carefully remove and place in blender. Add remaining ingredients and blend until smooth.

EGGPLANT NAPOLEON

Steps:

• Heat oven to 350 degrees. Place one eggplant on a baking sheet, and roast for one hour. Allow to cool. Slice in half lengthwise, and scoop pulp into a medium mixing bowl. Add olive oil to bowl, and blend well with a fork. Season to taste with salt and pepper, and reserve.
• Slice remaining eggplant into disks about 1/8 inch thick. Season to taste with salt and pepper. In a small bowl, beat eggs with a fork until blended. Dip each eggplant slice in the flour, egg and then the bread crumbs.
• In a medium saucepan, heat vegetable oil to 350 degrees. Add eggplant in small batches, and saute until brown on both sides, about a minute a side. Remove from pan, and drain on paper towels.
• To assemble, place a slice of eggplant on each of four plates, topped by a heaping tablespoon of reserved eggplant puree. Top with another slice of eggplant and another spoonful of puree, continuing until the eggplant and puree have been evenly distributed. Finish each napoleon with a slice of eggplant; there will be a total of four to six layers. Serve immediately.

EGGPLANT NAPOLEON

Steps:

• Arrange the eggplant slices on two sheet pans, sprinkle with salt, and set aside for 30 minutes or until they begin to sweat. Using a paper towel, pat the slices dry and set aside.
• In a large bowl, whisk together the pesto, olive oil, garlic and lemon juice. Toss in the eggplant to coat and let marinate at room temperature for at least 1 hour or overnight in the refrigerator.
• Dump the flour onto a shallow rimmed plate. In a medium bowl, whisk together the egg whites and 1 cup of water. Combine the panko, Parmigiano-Reggiano, parsley and pepper on a second shallow rimmed plate.
• Spread a sheet of waxed paper on a clean work surface. Working with one slice of eggplant at a time, dredge it in the flour first, shaking off the excess, and then dip it in the egg mixture followed by the breadcrumbs. Gently press the breadcrumbs onto both sides of the eggplant and place on the waxed paper. Repeat with the remaining eggplant slices.
• Pour at least 2 inches of corn oil into a small, deep pot. Heat the oil over high until hot but not smoking. Working in batches, fry the eggplant slices until golden, turning once, 3 to 5 minutes. Do not crowd the pot. Using a slotted spoon, transfer the eggplant slices to a paper towel-lined platter to drain.
• Place an eggplant slice on a small plate. Spread with 2 tablespoons of the baba ghanouj, top with a second eggplant slice and spread 1 tablespoon of baba ghanouj on top. Repeat layering in this order with the remaining eggplant slices and baba ghanouj to make eight to ten eggplant stacks.
• Just before serving, toss together the salad: In a medium bowl, combine the tomatoes and onion. In a small bowl, whisk together the pesto, lemon juice, olive oil and salt. Drizzle just enough of the pesto mixture over the tomato-onion mixture to thoroughly coat. Spoon some salad around each napoleon and drizzle the napoleons with some of the dressing left in the bottom of the bowl. Serve immediately.

INDIAN LAMB-AND-EGGPLANT NAPOLEON

Steps:

• Dice the eggplant, sprinkle it with salt and set it aside for 30 minutes.
• Meanwhile, heat the 2 tablespoons of oil in a large, heavy skillet over medium-high heat. Add the mustard seeds and cumin seeds. When they start to smell aromatic and pop, about 1 to 2 minutes, add the onions. Saute until the onions are tender, about 5 minutes, then add the chili. Stir in the lamb. Continue to saute until the lamb has lost its red color and is finely broken up, about 3 to 4 minutes. Remove the skillet from the heat.
• Drain and rinse the eggplant. Pat the pieces dry on paper towels. Reheat the lamb mixture in the skillet, add 1 more tablespoon of the oil and add the eggplant. Cook, stirring, until the eggplant has lost its dryness, about 10 minutes. Stir in the tomatoes. Cover and simmer until the eggplant is tender, about 20 minutes.
• Season to taste with salt and cayenne pepper and set aside until ready to serve.
• Combine the ginger, coriander and yogurt and set aside.
• Heat the remaining oil in a wok or skillet. Add one of the pappadums. As soon as it begins to curl, about 15 to 20 seconds, turn it over using tongs or chopsticks. Flatten it in the pan and cook another few seconds. It should not darken. Drain on paper towels and repeat with the remaining pappadums.
• To assemble, reheat the eggplant and lamb mixture. Place a pappadum on each of 4 plates, top with a quarter of the lamb mixture, then cover with another pappadum. Spoon some of the yogurt mixture on top and serve with steamed rice, if desired.

EGGPLANT & ZUCCHINI NAPOLEON

Steps:

• Preheat oven to 400F & cut eggplant + zucchini into lengthwise slices.
• Combine olive oil, thyme, organo + garlic & mix well. Lightly brush eggplant & zucchini slices w/oil mixture.
• Heat lrg non-stick skillet over med-heat. Cook vegetable slices 30 seconds on ea side.
• In an 11 x 7-in baking dish, layer eggplant, zucchini, 1 1/2 cups of the tomato sauce + the cheese. Repeat layering as needed.
• Bake 10-15 min or till heated through. Cut into 6 servings (approx 3x2 in) & serve immediately w/approx 1 tbsp of the remaining 1/2 cup marinara sauce atop ea serving.
• NOTE: Feel free to sub for the marinara sauce w/another tomato-based & meatless spaghetti or lasagna sauce of choice.