Eggplant Napoleon

Eggplant Napoleon

3.9 of 5 (59)
member ratings
Create a Recipe Makeover
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
Submitted by:

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

Rate This Recipe

Member Ratings For This Recipe



  • 55 of 56 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

    Was this review helpful?   yes  No


  • 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

    Was this review helpful?   yes  No


  • 20 of 24 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

    Was this review helpful?   yes  No

  • Very Good
    20 of 22 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

    Was this review helpful?   yes  No

  • Incredible!
    16 of 16 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

    Was this review helpful?   yes  No


  • 5 of 5 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

    Was this review helpful?   yes  No

  • Good
    4 of 5 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

    Was this review helpful?   yes  No


  • 3 of 3 people found this review helpful
    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

    Was this review helpful?   yes  No


  • 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

    Was this review helpful?   yes  No


  • 3 of 4 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

    Was this review helpful?   yes  No

  • 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

    Was this review helpful?   yes  No

  • 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

    Was this review helpful?   yes  No

  • 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

    Was this review helpful?   yes  No


  • 2 of 3 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

    Was this review helpful?   yes  No

  • Very Good
    2 of 2 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

    Was this review helpful?   yes  No

  • Very Good
    1 of 1 people found this review helpful
    We love anything with eggplant in our house. This is fun to make and delicious! - 12/18/14

    Was this review helpful?   yes  No

  • Very Good
    1 of 1 people found this review helpful
    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

    Was this review helpful?   yes  No

  • 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

    Was this review helpful?   yes  No

  • Good
    1 of 11 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

    Was this review helpful?   yes  No

  • 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

    Was this review helpful?   yes  No

  • Incredible!
    added more seasoning but otherwise very good for eating vegan! Used panko over bread crumbs and added fall vegetables~ - 10/3/20

    Was this review helpful?   yes  No


  • Do you slice and salt the eggplant first to get out a good bit of the moisture? At 3/4", I think the eggplant would be rather soggy. - 1/21/20

    Was this review helpful?   yes  No


  • I also do an eggplant lasagna, especially since we have quite a few vegetarians in our family - 12/19/19

    Was this review helpful?   yes  No

  • Very Good
    Tasty and good use of eggplant - 12/18/19

    Was this review helpful?   yes  No


  • Yikes - sodium! - 12/18/19

    Was this review helpful?   yes  No


  • Looks good. - 12/18/19

    Was this review helpful?   yes  No


  • My eggplant is always soggy - 12/18/19

    Was this review helpful?   yes  No


  • My daughter would like this recipe - 12/18/19

    Was this review helpful?   yes  No

  • Very Good
    Ok - 12/18/19

    Was this review helpful?   yes  No


  • I'm not big on eggplant but will give this recipe a try - 12/18/19

    Was this review helpful?   yes  No


  • Going to make this - 12/18/19

    Was this review helpful?   yes  No

  • Incredible!
    This recipe was delicious as written. I tossed in some capers to salt it up a little. - 12/18/19

    Was this review helpful?   yes  No


  • Too much sodium for me - 12/11/19

    Was this review helpful?   yes  No


  • Delicious recipe!!! - 12/4/19

    Was this review helpful?   yes  No


  • Very interesting. I don't cook with eggplant much. I tried this with large zucchini in place of the eggplant. It was pretty good. - 11/19/19

    Was this review helpful?   yes  No


  • I am saving this to make at Thanksgiving! - 11/12/19

    Was this review helpful?   yes  No


  • Interesting recipe - 10/26/19

    Was this review helpful?   yes  No


  • interesting... - 10/12/19

    Was this review helpful?   yes  No

  • Incredible!
    Tasted great! - 10/4/19

    Was this review helpful?   yes  No

  • Very Good
    Great - 9/8/19

    Was this review helpful?   yes  No


  • Wash and slice eggplant about a bit thicker than 1/4 inch. Salt one side and let it rest to take out the moisture and bitterness. Mix bread crumbs & garlic (lots); Rinse salt from the eggplant and roll in the crumbs and place on cookie sheet sprayed with Pam. Heat oven to 375. Bake and use . - 9/6/19

    Was this review helpful?   yes  No


  • Nice - 8/25/19

    Was this review helpful?   yes  No

  • Very Good
    yum! - 8/18/19

    Was this review helpful?   yes  No


  • Thanks - 8/8/19

    Was this review helpful?   yes  No


  • I am not a fan of eggplant, but this looks delicious enough to try. - 6/28/19

    Was this review helpful?   yes  No

  • Very Good
    Yum - 2/27/19

    Was this review helpful?   yes  No

  • Very Good
    I pre-cooked my eggplant as well. Otherwise followed the recipe as is and was more than just a little pleased. Will definitely use this recipe again. Thanks! - 1/5/19

    Was this review helpful?   yes  No

  • Very Good
    good - 12/28/18

    Was this review helpful?   yes  No


  • Great idea - 12/22/18

    Was this review helpful?   yes  No


  • This is one we don't care for. The family is a little like meat and potatoes but lack many veggies. - 12/18/18

    Was this review helpful?   yes  No


  • Not my favourite taste. I have only tried eggplant once before and wasn't thrilled with it but thought I would give it another go. I just don't think eggplant is my thing but thanks for giving me the opportunity to try it agian. - 12/18/18

    Was this review helpful?   yes  No

  • Good
    good - 12/18/18

    Was this review helpful?   yes  No


  • thanks - 12/18/18

    Was this review helpful?   yes  No


  • Looks great! - 12/18/18

    Was this review helpful?   yes  No


  • Good choice for a meatless meal. - 12/18/18

    Was this review helpful?   yes  No

  • Good
    Ok. - 11/23/18

    Was this review helpful?   yes  No


  • interesting - 11/22/18

    Was this review helpful?   yes  No

  • Very Good
    Good vegan meal - 10/21/18

    Was this review helpful?   yes  No

  • Good
    The wife made this recipe last night and it was awesome. Very Tasty!!! - 10/21/18

    Was this review helpful?   yes  No


  • Great. - 8/8/18

    Was this review helpful?   yes  No

  • Very Good
    Thanks for sharing - 8/8/18

    Was this review helpful?   yes  No


  • My son really enjoyed this! - 8/3/18

    Was this review helpful?   yes  No

  • Incredible!
    I made this for supper and had it with steam crisp fresh green beans, and a hard roll. I honestly wasn't expecting much but since "c-rats" I almost never complain about my food. I made this as per directions and it actually tasted good, filled me up and I stayed full. I'll make this more. - 1/12/18

    Was this review helpful?   yes  No

  • Good
    Sounds delicious! - 12/31/17

    Was this review helpful?   yes  No

  • Very Good
    I prefer this without the bread crumbs. It's very tasty... - 12/27/17

    Was this review helpful?   yes  No

  • Incredible!
    Delicious - 12/19/17

    Was this review helpful?   yes  No

  • Very Good
    Very good. I have heard of the male & female eggplant. But didn't know how to tell. Family really enjoyed it a lot. - 12/19/17

    Was this review helpful?   yes  No


  • nice - 12/19/17

    Was this review helpful?   yes  No


  • We have this when our eggplants produce - 12/18/17

    Was this review helpful?   yes  No

  • Good
    This recipe is ok, not the worst, not the best. - 12/18/17

    Was this review helpful?   yes  No


  • I'm on a heart healthy plan so too much sodium for me. But sounds very good. - 12/18/17

    Was this review helpful?   yes  No

  • Incredible!
    Sodium way too high, had to cut back. SUNNY12C =thank you for that informtion. The same is true with bell peppers. Male has 3 points on bottom, female has more seeds, more tender and has 4 points on bottom - 12/18/17

    Was this review helpful?   yes  No

  • Incredible!
    Love anything with eggplant! This was great. - 12/18/17

    Was this review helpful?   yes  No

  • O.K.
    My eggplant was not so good..
    - 12/18/17

    Was this review helpful?   yes  No


  • yummy - 12/18/17

    Was this review helpful?   yes  No

  • Incredible!
    yum! - 12/18/17

    Was this review helpful?   yes  No

  • Incredible!
    This egg plant Napoleon recipe is delicious! Yummy yummy!!! - 12/18/17

    Was this review helpful?   yes  No


  • yummy - 12/18/17

    Was this review helpful?   yes  No

  • Incredible!
    This egg plant Napoleon recipe is delicious! I didn't change a thing! Yum! - 12/18/17

    Was this review helpful?   yes  No


  • Not fond of eggplant. - 12/18/17

    Was this review helpful?   yes  No


  • Pretty good - 12/18/17

    Was this review helpful?   yes  No

  • Incredible!
    Good recipe. - 12/18/17

    Was this review helpful?   yes  No

  • Very Good
    Great recipe - 12/18/17

    Was this review helpful?   yes  No


  • Yummy - 12/18/17

    Was this review helpful?   yes  No


  • On my list for holiday meals - 12/18/17

    Was this review helpful?   yes  No


  • I always lightly salt eggplant and allow to dry out a little before cooking with it. Otherwise it gets mushy. - 12/18/17

    Was this review helpful?   yes  No


  • not for me - 12/18/17

    Was this review helpful?   yes  No


  • This dish sound good I am going to give it a try. I am not big on casserole type dishes but it maybe end up being something I really like. - 12/18/17

    Was this review helpful?   yes  No


  • sounds good - 12/18/17

    Was this review helpful?   yes  No


  • Delicious recipe! AND thanks for the tip on the eggplant gender! Will look for the round blossom end. I've also done the salt 'n' soak which does remove any bitterness. - 12/18/17

    Was this review helpful?   yes  No


  • Yumm! - 10/24/17

    Was this review helpful?   yes  No

  • Very Good
    gtreat - 9/13/17

    Was this review helpful?   yes  No


  • Aubergine is one of my favorites! - 8/23/17

    Was this review helpful?   yes  No


  • fresh basil & parsley - 8/22/17

    Was this review helpful?   yes  No


  • looks good and sunny you are so right about the eggplant - 8/20/17

    Was this review helpful?   yes  No


  • Thank you for the information on eggplants. - 8/17/17

    Was this review helpful?   yes  No


  • awesome recipe - 8/7/17

    Was this review helpful?   yes  No

  • Incredible!
    Walnuts contain twice as many antioxidants as peanuts, almonds, pecans, and pistachios.

    To climb steep hills requires a slow pace at first.
    - William Shakespeare
    - 5/6/17

    Was this review helpful?   yes  No

  • Very Good
    It is very tasty and incredibly healthy. My husband and I both liked it a lot. Just a couple things keep it from a 5 star: It makes 8 servings rather than 4. It has to be baked for at least 30 min. instead of 10. More cheese than 2T is needed. - 1/8/17

    Was this review helpful?   yes  No

  • Very Good
    I cut the recipe in two, for just my husband and me. One eggplant, one zucchini, one can of tomatoes. I pan sauteed the eggplant in a bit of olive oil, not spray. It had to bake longer than the recipe called for, closer to 30 minutes. The cheese was nice and brown, and the eggplant was tender. - 12/19/16

    Was this review helpful?   yes  No