Eggplant Napoleon
- Total Time
- 2 hours
- Rating
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Ingredients
- 2medium eggplants
- ¼cup extra virgin olive oil
- Salt and freshly ground pepper
- 3large eggs
- ½cup flour
- 2½cups fresh bread crumbs
- 1cup peanut or vegetable oil
Nutritional analysis per serving (4 servings)
855 calories; 74 grams fat; 7 grams saturated fat; 0 grams trans fat; 52 grams monounsaturated fat; 12 grams polyunsaturated fat; 40 grams carbohydrates; 10 grams dietary fiber; 11 grams sugars; 11 grams protein; 976 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Place one eggplant on a baking sheet, and roast for one hour. Allow to cool. Slice in half lengthwise, and scoop pulp into a medium mixing bowl. Add olive oil to bowl, and blend well with a fork. Season to taste with salt and pepper, and reserve.
- Step 2
Slice remaining eggplant into disks about ⅛ inch thick. Season to taste with salt and pepper. In a small bowl, beat eggs with a fork until blended. Dip each eggplant slice in the flour, egg and then the bread crumbs.
- Step 3
In a medium saucepan, heat vegetable oil to 350 degrees. Add eggplant in small batches, and saute until brown on both sides, about a minute a side. Remove from pan, and drain on paper towels.
- Step 4
To assemble, place a slice of eggplant on each of four plates, topped by a heaping tablespoon of reserved eggplant puree. Top with another slice of eggplant and another spoonful of puree, continuing until the eggplant and puree have been evenly distributed. Finish each napoleon with a slice of eggplant; there will be a total of four to six layers. Serve immediately.
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