EGGPLANT & TOMATO NAPOLEONS

Eggplant & Tomato Napoleons image

Watch our Eggplant & Tomato Napoleons video and learn to make tasty fried eggplant. These fried eggplant slices are extra cheesy with two kinds of cheese.

Provided by My Food and Family

Categories Dairy

Time 38m

Yield Makes 4 servings.

Number Of Ingredients 10

Ingredients

1/4 cup KRAFT Balsamic Vinaigrette Dressing, divided
2 large tomatoes, each cut into 4 slices
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 chopped fresh basil
2 Tbsp. olive oil, divided
2 large eggplants (2-1/4 lb.), ends trimmed, peeled and each cut crosswise into 6 slices

Steps:

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.

Nutrition Facts : Calories 360, Fat 21 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 17 g