Comida Kraft
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Eggplant & Tomato Napoleons

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Eggplant & Tomato Napoleons is rated 4.636363636363637 out of 5 by 11.
Prep Time
20
min.
Total Time
38
min.
Servings

4 servings

Sliced eggplant gets a dip in Parmesan and bread crumbs and a quick sizzle in the skillet before being layered with ripe tomatoes and shredded mozzarella.

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What You Need

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Make It

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  • Drizzle 2 Tbsp. dressing over tomatoes in shallow dish; set aside. Beat egg and water in pie plate until well blended. Mix bread crumbs and Parmesan in separate pie plate. Combine mozzarella, remaining dressing and basil.
  • Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Meanwhile, dip each eggplant slice in egg mixture, then in crumb mixture, turning to evenly to coat both sides of each slice. Add, in batches, to skillet; cook 3 to 4 min. on each side or until golden brown, adding remaining oil as needed. Transfer to plate.
  • Place 1 eggplant slice on each of 4 serving plates; top each with 1 tomato slice and about 3 Tbsp. mozzarella mixture. Repeat all layers. Cover with remaining eggplant slices.

Special Extra

Garnish with fresh basil just before serving.

Note

If you have 2 large skillets, you can use both to cook the coated eggplant slices to reduce the cooking time.

Note

Serve warm or at room temperature.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 360
Total fat 21g
Saturated fat 6g
Cholesterol 75mg
Sodium 870mg
Carbohydrate 30g
Dietary fiber 10g
Sugars 13g
Protein 17g
% Daily Value
Vitamin A 30 %DV
Vitamin C 15 %DV
Calcium 40 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I’m pretty good at pan frying, but I found it difficult to coat the eggplant evenly (that skin is... I’m pretty good at pan frying, but I found it difficult to coat the eggplant evenly (that skin is slippery!) and then to fry it to golden perfection. Also, I have no idea where they got their eggplant, or tomatoes, but the varieties in my farmer’s market did not have the same circumference. I ended up chopping the tomatoes so that they effectively covered an entire slice of eggplant. I will not make this recipe again because my husband hates eggplant – which is not the recipe’s fault.
Date published: 2011-08-25
Rated 5 out of 5 by from I was in Italy in Sept 2011 and had a similar dish there. I was in Italy in Sept 2011 and had a similar dish there. It was delish so I was delighted to see your receipe.I did not have the receipe at hand, so I inprovised but the result was delicious. Will definately use this receipe again. Twinkle Toes
Date published: 2012-03-01
Rated 5 out of 5 by from This recipe was amazing! This recipe was amazing! We ended up using slices of fresh mozzarella cheese in between the tomato and the eggplant. We also baked the eggplant with a little olive oil on top instead of frying it in oil. This was definitely a keeper.
Date published: 2011-08-24
Rated 4 out of 5 by from I used this recipe to introduce my family to eggplant as I haven't made it in the past. I used this recipe to introduce my family to eggplant as I haven't made it in the past. Everyone thought it was delicious. I liked how the pan frying helped it to maintain the firm texture.
Date published: 2011-08-30
Rated 5 out of 5 by from Delicious but I bake the coated eggplant with 1/2 tsp. Delicious but I bake the coated eggplant with 1/2 tsp. olive oil, on each slice, in sprayed pan at 425 degrees for appox 20 minutes, flipping for last 5 minutes, until golden brown.
Date published: 2016-03-19
Rated 5 out of 5 by from Very good! Very good! I used my George Foreman grill and it worked out really good. Less calories and still very flavorful. I also used Kraft lite balsamic vinegarette.
Date published: 2011-08-18
Rated 4 out of 5 by from I made this for my husband and I tonight and he absolutely loved it! I made this for my husband and I tonight and he absolutely loved it! He said I definitely have to make this again-It's a keeper!
Date published: 2011-08-25
Rated 5 out of 5 by from Fairly easy and delicious! Fairly easy and delicious! Served it at a luncheon at room temperature and my guests loved it!
Date published: 2011-08-18
  • 2016-08-24T10:23CST
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