Baked Eggplant Napoleans
This great vegetable dish comes from our friend Leanne at Around the Table. Breaded and baked until it's golden brown, this eggplant recipe is served with ricotta cheese and pasta sauce. Quick and easy, you'll eat the entire thing.
Ingredients
- 1 medium eggplant
- 1 cup Ricotta cheese
- your favorite pasta sauce, to taste
- basil, for garnish
- 2 cups planko or bread crumbs
- 2 eggs
Instructions
- Pre heat oven to 400 degrees F.
- Slice eggplant in uniform slices and dip in egg then bread crumbs to coat. Then place on sheet pan. Do yourself a favor and put spices in the bread crumbs. I add red pepper flakes and garlic powder.
- Bread each of the eggplant slices and set aside. Spray sheet pan with cooking spray and place slices on pan.
- Bake for 25 minutes ( depending on thickness of eggplant) flipping half way through. Usually when the bread crumbs are toasted, they are done.
- Put one piece of eggplant on the bottom of your tower then spread ricotta cheese on. Top with another eggplant slice and tomato sauce and basil. Done! Yum!
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