Eggplant Napoleon
- 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
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
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
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
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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
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CD13637546
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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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
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CD12089052
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