Eggplant Napoleon

Eggplant Napoleon

3.9 of 5 (59)
member ratings
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


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


    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


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.


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

Member Ratings For This Recipe

  • no profile photo

    57 of 58 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

  • no profile photo

    21 of 21 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

  • no profile photo

    21 of 25 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

  • no profile photo

    Very Good
    21 of 23 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

  • no profile photo

    17 of 17 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