Thursday, April 3, 2008

Eggplant Napoleon

1 medium eggplant
3 eggs (or egg substitute)
½ c. lowfat milk
1 c. flour
2 c. bread crumbs
¼ c. olive oil
2 c. fresh spinach, picked and washed
3 Roma tomatoes, diced
soft cheese of your choice, crumbled
tomato sauce, seasoned or flavored as desired

Mix together eggs and milk, set aside. Slice eggplant crosswise into ¼ in. slices. Dredge slices in flour, then dip in egg/milk mixture, then dip in bread crumbs. Over medium heat, heat olive oil in saute’ pan. Place eggplant slices in pan and cook until golden brown and tender, turning eggplant once during cooking so that slices brown evenly. Drain excess oil by placing eggplant slices on a paper towel. Using the same pan, saute’ tomatoes and spinach for 1-2 minutes or until limp.

Assembling Eggplant Napoleon: In a shallow baking pan, place a slice of eggplant, a spoonful of spinach/tomato mixture, and sprinkle with soft cheese. Repeat two more times to create a layered effect. Bake in a 350 degree oven until cheese is melted.

To serve, pour several tablespoons of tomato sauce on each plate. Place layered Eggplant Napoleon atop tomato sauce. Garnish with fresh sprig of basil.

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