*Vegetarian Recipe* Eggplant & Tomato Napoleons

From kraft.com….

Eggplant & Tomato Napoleons recipe

what you need

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

make it


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.

kraft kitchens tips

Garnish with fresh basil just before serving.
If you have 2 large skillets, you can use both to cook the coated eggplant slices to reduce the cooking time.
Serve warm or at room temperature.

nutritional information 

per serving


 21 g
 75 mg
 870 mg
 30 g
 10 g
 13 g
 17 g
Vitamin A
 30 %DV
Vitamin C
 15 %DV
 40 %DV
 10 %DV

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