Eggplant & Tomato Napoleons

Eggplant & Tomato Napoleons
Eggplant & Tomato Napoleons

Eggplant & Tomato Napoleons

  1. 1/4 cup KRAFT Balsamic Vinaigrette Dressing

  2. 2 large tomatoes

  3. 1 egg

  4. 2 tsp. water

  5. 1/2 cup seasoned dry bread crumbs

  6. 1/4 cup KRAFT Grated Parmesan Cheese

  7. 1 cup KRAFT Shredded Mozzarella Cheese

  8. 1/4 cup fresh basil

  9. 2 Tbsp. olive oil

  10. 2 large eggplant

Prep Time: 00:20
Total Time: 00:38

Community Rating:

Recipe Author: Kraft
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 1/4 cup KRAFT Balsamic Vinaigrette Dressing
  • 2 large tomatoes
  • 1 egg
  • 2 tsp. water
  • 1/2 cup seasoned dry bread crumbs
  • 1/4 cup KRAFT Grated Parmesan Cheese
  • 1 cup KRAFT Shredded Mozzarella Cheese
  • 1/4 cup fresh basil
  • 2 Tbsp. olive oil
  • 2 large eggplant

Recipe Directions:

Drizzle 2 Tbsp. dressing over tomatoes in shallow dish; set aside. Beat egg and water in pie plate until well blended. Mix bread crumbs and Parmesan in separate pie plate. Combine mozzarella, remaining dressing and basil.Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Meanwhile, dip each eggplant slice in egg mixture, then in crumb mixture, turning to evenly to coat both sides of each slice. Add, in batches, to skillet; cook 3 to 4 min. on each side or until golden brown, adding remaining oil as needed. Transfer to plate.Place 1 eggplant slice on each of 4 serving plates; top each with 1 tomato slice and about 3 Tbsp. mozzarella mixture. Repeat all layers. Cover with remaining eggplant slices.

Serving per recipe:

4 servings

Amount per serving:

  • Calories: 360
  • Total fat: 21 g
  • Saturated fat: 6 g
  • Cholesterol: 75 mg
  • Sodium: 870 mg
  • Carbohydrate: 30 g
  • Dietary fiber: 10 g
  • Sugars: 13 g
  • Protein: 17 g
  • Vitamin A: 30 %DV
  • Vitamin C: 15 %DV
  • Calcium: 40 %DV
  • Iron: 10 %DV