Eggplant Napoleon

(28)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
2 teaspoon olive oil1 large onion, chopped8 ounces mushrooms, sliced3 small zucchini, chopped 1 14.5-ounce can no salt added petite diced tomatoes1 14.5-ounce can no salt added crushed tomatoes1 teaspoon dried oregano1/2 teaspoon dried thyme1/2 teaspoon black pepper1/4 teaspoon red pepper flakes2 large eggplants, sliced 3/4" thick 2 egg whites, beaten1/2 cup bread crumbs (preferably whole-wheat or panko)1/4 cup Parmesan cheese, shredded2 tablespoons low-moisture mozzarella cheese, shredded
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

Servings Per Recipe: 4
Nutritional Info 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

Member Reviews
  • SUNNY12C
    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
  • LINDAJ0621
    I quickly broil the prepared eggplant instead of pan frying. It is easier to do large batches. - 5/17/11
  • CUINPARADISE
    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
  • MADLILA
    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
  • SANDIE911
    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
  • CINDY_LU_WHO
    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
  • RUTHEY01
    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
  • TCGAYMON
    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
  • NONIHANCOCK
    I had to bake this for one hour in order to get the eggplant cooked. - 7/5/13
  • PATTYCAKE29
    Should have pealed the eggplant and definately needed to cook longer than 10 minutes. Sauce was the BEST though. - 9/17/12
  • DRAMAGIRL32
    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
  • RUNNERGURL61
    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
  • PINKPEARL69
    I enjoyed the dish but 10 minutes is not long enough to cook the eggplant. Good vegetarian meal. - 7/17/12
  • FITAT50
    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
  • SMILEYBABS
    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
  • NONNAOF2
    We love anything with eggplant in our house. This is fun to make and delicious! - 12/18/14
  • SUZHORN
    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
  • TORTOISE110
    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
  • DONNASEEFEE
    Why would you use oil for the tomato sauce but not the eggplant? Your not very healthy in your choices. - 5/15/12
  • BRENNAGIRL
    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
  • DSAFFORD001
    Yumm! - 10/24/17
  • NEPTUNE1939
    gtreat - 9/13/17
  • DWROBERGE
    Aubergine is one of my favorites! - 8/23/17
  • CHERIRIDDELL
    fresh basil & parsley - 8/22/17
  • DEE107
    looks good and sunny you are so right about the eggplant - 8/20/17