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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 232.4
  • Total Fat: 6.7 g
  • Cholesterol: 9.0 mg
  • Sodium: 639.0 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 6.6 g
  • Protein: 11.2 g

View full nutritional breakdown of Eggplant Napoleon calories by ingredient
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Eggplant Napoleon

Submitted by: CHEF_MEG
Eggplant Napoleon

Introduction

This recipe was inspired by moussaka, eggplant Parmesan and lasagna. The result is a light and tasty meatless meal that makes any night a special occasion. This recipe was inspired by moussaka, eggplant Parmesan and lasagna. The result is a light and tasty meatless meal that makes any night a special occasion.
Number of Servings: 4

Ingredients

    2 teaspoon olive oil
    1 large onion, chopped
    8 ounces mushrooms, sliced
    3 small zucchini, chopped
    1 14.5-ounce can no salt added petite diced tomatoes
    1 14.5-ounce can no salt added crushed tomatoes
    1 teaspoon dried oregano
    1/2 teaspoon dried thyme
    1/2 teaspoon black pepper
    1/4 teaspoon red pepper flakes
    2 large eggplants, sliced 3/4" thick
    2 egg whites, beaten
    1/2 cup bread crumbs (preferably whole-wheat or panko)
    1/4 cup Parmesan cheese, shredded
    2 tablespoons low-moisture mozzarella cheese, shredded

Tips

When breading, think dry hand, wet hand. Use one hand to dip ingredients into the wet parts (eggs, milk, water, etc.) and gently transfer into the dry ingredients (flour, bread crumbs, etc.). Use the "dry hand" to transfer breaded items to the pan.


Directions

Preheat the oven to 375 degrees Fahrenheit.

Place a large saute pan over moderate heat. Heat the pan, then heat the oil. Add the onions and cook for 2 minutes (we're sweating not sauteing them, so we don't want them to get any color). Add the mushrooms and zucchini to the pan, stir to combine, and cook for 2 minutes. Add the spices and tomatoes, stir again, and simmer for 8 minutes.

While the tomato sauce is simmering, prepare the eggplant. Place the egg whites in a flat-bottomed dish and the bread crumbs in a second dish. Dip each slice of eggplant into the egg whites using one hand, then coat in the bread crumbs using the other hand.

Place a nonstick skillet over moderate heat. When the pan is warm, remove from heat briefly to spritz with nonstick cooking spray. Place the pan back on the burner. Saute each slice for 30 seconds per side, just to brown the bread crumbs.

Layer half of the eggplant in a 9x13-inch baking dish. Top each slice with 1/4 cup sauce. Layer the remaining eggplant on top of the first set of slices (you're creating eggplant stacks). Top each stack with another 1/4 cup of sauce. Sprinkle on the cheese, and bake for 10 minutes, until the cheese is melted and bubbly. Serve with an additional 1/4 cup sauce.

Makes 4 servings, each serving contains 3/4 cup of sauce






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Member Ratings For This Recipe



  • 20 of 20 people found this review helpful
    For those that may not know, there are male amd female eggplants. The female are more bitter. The blossom end indicates the sex. The round circle is the male and line is female. Thought my mom was wacky when she told me this, but paid close attention and found her observation to hold true. - 5/13/12

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  • 12 of 12 people found this review helpful
    I quickly broil the prepared eggplant instead of pan frying. It is easier to do large batches. - 5/17/11

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  • 10 of 12 people found this review helpful
    Put this recipe on tonight's dinner menu. This sounds similiar to Eggplant Parmesan...One extra
    step I take to prepare the eggplant is to cut it into slices, rub salt on both sides of all slices, let sit for 30 minutes, and rinse to remove the bitterness. - 5/16/11

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  • Very Good
    9 of 11 people found this review helpful
    We do an eggplant lasagna this way. No noodles. Slice the eggplant in long flat slices, they are the noodles! Layer sauce and any additional veggies. We like spinach in it. - 5/16/11

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  • 3 of 4 people found this review helpful
    I had to bake this for one hour in order to get the eggplant cooked. - 7/5/13

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  • Incredible!
    3 of 3 people found this review helpful
    I coated the eggplant and baked it on a non-stick pan for 20 minutes first, as I like my eggplant more cooked. - 5/18/13

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  • 2 of 2 people found this review helpful
    I have a recipe from an old world Italian and it makes THE most amazing Eggplant Parm. Always peel the eggplant, sliced it lengthwise as in this recipe but salted,let sit to pull water and any bitterness. Rinse, pat dry, then coat, but I have an olive oil sprayer, spritzed each piece and baked. - 9/16/13

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  • Good
    2 of 2 people found this review helpful
    I use grilled eggplant with a spritz of olive oil on each side.

    You can take the bitterness out of the eggplant by sprinkling salt on both sides of the slices and letting it set on a cooling rack for 20 minutes. Then rinse the salt off and pat them dry. - 5/13/13

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  • Good
    2 of 2 people found this review helpful
    Just made this, it was a bit of a mess. I added green pepper and black olives and baked it for 30 minutes. I'm normally a decent cook but this recipe did not turn out as expected although it still tasted good. I think I needed to use less eggplant and thinner slices. - 10/9/12

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  • O.K.
    2 of 2 people found this review helpful
    Eggplant seemed tough - maybe needed to cook longer? Sauce was tasty, though. May pick the eggplant out, cook a little longer (maybe even put into the food processor??) and add back to sauce. - 10/5/12

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  • 2 of 3 people found this review helpful
    Should have pealed the eggplant and definately needed to cook longer than 10 minutes. Sauce was the BEST though. - 9/17/12

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  • Very Good
    2 of 2 people found this review helpful
    I enjoyed the dish but 10 minutes is not long enough to cook the eggplant. Good vegetarian meal. - 7/17/12

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  • Very Good
    1 of 1 people found this review helpful
    Liked this a lot. Added a very small pasta side. Felt decadent. Wasn't. Loved all the veggies I got into my husband and me! - 9/29/12

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  • 1 of 2 people found this review helpful
    I made this last night and was a bit disappointed, sorry Chef Meg. With everything that went into the recipe I found it bland, and it took much longer to cook than 10 minutes. I also wish I had peeled the eggplant first, the skin was very tough. - 5/20/12

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  • Good
    1 of 9 people found this review helpful
    Why would you use oil for the tomato sauce but not the eggplant? Your not very healthy in your choices. - 5/15/12

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  • Bad
    1 of 2 people found this review helpful
    First, 10 minutes in the oven to cook 2 3/4" stacks is not enough time. I plated everything up and then had to put it back in the pan. Second, it was just not that tasty. My husband ate it because he hates to see things go to waste. I ate the topping. Too much work for so little. Never again. Sorry - 4/20/12

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  • Very Good
    1 of 1 people found this review helpful
    Enjoyed making and eating this recipe. Did have to cook the breadcrumb-covered eggplant longer than 30 seconds to get the bread crumbs browned. Used a bit more cheese, too. Overall liked it very much. Why can't I find this recipe when I do a search on SparkRecipes? Can only find it in my saved ones. - 5/22/11

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  • Made this for DinDin tonight and thought it was good. I used grated zucchini as that is what I had on hand...it melted into the sauce so that it was hardly noticeable! Yummy and huge portion, cut it in half... - 2/17/14

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  • When I make eggplant parm, I bread as the recipes instructs but place on cookie sheet and bake until brown. It will have a crispness similar to preparing on top of the stove. - 12/6/13

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  • I always salt the eggplants too - then rinse off salt. I'm not sure if it's actually true, but are you supposed to dip the eggplant in flour or cornstarch first? I'm going to make this tonight, but substitute flax eggs and cornmeal - easy vegan, gluten-free breading!! - 7/29/13

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  • Enjoyed this recipe and found it very filling. Had to cook things a bit longer then directions say, but turned out well, - 6/9/13

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  • very tasty ! - 5/14/13

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  • 0 of 3 people found this review helpful
    way too much sodium in it to be healthy
    - 5/13/13

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  • 0 of 1 people found this review helpful
    where do you get eggplant this time of year? if i could find it here it would cost a fortune. this would be a nice article to feature in summer. - 5/13/12

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  • Very Good
    0 of 1 people found this review helpful
    I make this using fresh tomatoes and lately kale or collard greens also mushrooms and layer it with some fat free ricotta cheese ...I buy the eggplant cutlets made by Dominex. The are delish and low calorie,etc! - 5/13/12

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