Eggplant Napoleon Grilled, Simple, and Delicious! Simple Vegetarian
Peel eggplant; cut into twelve 1/3-inch-thick slices. Dip each slice into eggs; lift up so excess drips back into the bowl. Press into bread crumbs until both sides are evenly coated. Spray a large nonstick skillet with cooking spray and heat over medium heat. Working in batches, cook breaded eggplant slices until crispy on the bottom, 2 to 4.
Crispy Eggplant Napoleon with Pesto and Garlic Life She Lives
Once all the eggplant and zucchini has been grilled, you can start assembling the napoleons. Any order is fine. I did, from the bottom: eggplant, tomato, zucchini, then eggplant, zucchini, mozzarella. After that, garnish each napoleon with fresh basil leaves. Finally, drizzle extra-virgin olive oil and balsamic vinegar over the eggplant napoleons.
Eggplant Parmesan Napoleons
Place the eggplant slices on a clean baking sheet. Top each slice with 1 to 2 tablespoons of the tomato sauce and some of the sliced mozzarella, dividing the mozzarella among the eggplant slices. Sprinkle 1 tablespoon of the Parmesan over each. Transfer to the broiler and cook until the cheese is melted and bubbly, 1 to 2 minutes.
Eggplant Napoleon Simply Home Cooked
Eggplant: Slice the eggplant crosswise ¼ inch slices. Let soak in salted water for 1 hour. Remove from water, pat dry. Have 3 medium size bowls is ready: one with flour, add salt & pepper to taste; another one with 2 eggs and half a cup of water mixed well; the last bowl with bread crumbs.
Crispy Eggplant Napoleon with Pesto and Garlic Life She Lives
Place in a single layer on a baking sheet and roast in a preheated 400 degree oven until cooked through and lightly browned, about 10 minutes. Set aside. Oil, season and roast remaining vegetables.
Eggplant Napoleon recipe
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.
Kvell in the Kitchen Eggplant Napoleon with Quinoa Cakes
Slice the eggplant horizontally about 1/8 inch thick. Brush rounds with olive oil, sprinkle with salt and let sit on paper towel until they sweat (about 10 minutes). Blot dry. Bake for about 10 minutes, or until barely soft . . . not mushy. Make a Napoleon by layering the eggplant, goat cheese, slice of tomato, and chopped herb (s), then repeat.
Easy And Elegant Eggplant Napoleons » Not Entirely Average
Grill the eggplant until slightly charred, about 5 minutes per side. Set aside on a plate to cool. Put the red wine vinegar in a small bowl. Whisk in the remaining ¼ cup of olive oil in a steady stream. To build the napoleon, begin with a slice of the eggplant, followed by a slice of mozzarella topped with a basil leaf. Repeat.
Grilled Eggplant Napoleon Meatless Makeovers
Put the buttermilk in a shallow bowl. Put the cornmeal in another shallow bowl and season with salt and pepper. Dredge each slice of eggplant first in the buttermilk and then in the seasoned cornmeal. Deep-fry the eggplant until golden brown. Put the tomato slices on a baking sheet and top each with 1 ounce of the goat cheese.
Eggplant Napoleon Grilled, Simple, and Delicious! Simple Vegetarian
Dust the eggplant rounds with flour, shake off excess, dip in egg shaking off excess and coat the slice with breadcrumbs and add to the frying pan. Working in batches of three or four, gently fry the eggplant until golden brown on both sides. To assemble the Napoleons, spoon part of the marinara sauce into a large casserole dish covering to bottom.
Eggplant Napoleon Recipe Cooking Channel
Slice eggplant and sprinkle with salt and oil, place one layer thick on a cookie sheet, and bake for 20 minutes. Flip the slices and bake for 10 more minutes, remove from oven. Next, place couscous and tomatoes in a small pot with a bit of vegetable oil. Toast over medium heat until fragrant.
Eggplant Napoleon Riverview
Pour at least 2 inches of corn oil into a small, deep pot. Heat the oil over high until hot but not smoking. Working in batches, fry the eggplant slices until golden, turning once, 3 to 5 minutes.
Eggplant Napoleons with Pesto Recipe Eggplant napoleon recipe
This Eggplant Napoleon recipe layers grilled eggplant, portobello mushrooms, summer squash with goat cheese (or a fresh mozzarella) with a Tomato Brown Ale Sauce, with some fresh herbs. Depending on how the eggplant is cut (into rings or cut long wise to make planks) the resulting Eggplant Napoleon can be served as an entrée or served in a.
Eggplant Napoleon Donatella Arpaia Restaurateur & TV Chef Recipes
Slice your eggplant into 1/4-inch pieces and lay flat on a paper towel. Sprinkle with salt and let sit for 20-30 minutes. Pat the slices with a paper towel to dab off sweat. Mix the flour, 1/2 tsp salt and 1/2 tsp pepper in a shallow bowl or plate. Crack the two eggs in a separate shallow bowl.
Easy Eggplant Napoleon Healthy Eating 101
Strain through a fine-meshed sieve and pour into a squeeze bottle. To make the napoleon: In a small bowl, combine the olive oil, garlic, and herbs. Lightly brush the eggplant with this mixture on both sides. In a large saute pan or skillet over high heat, saute the eggplant for 2 minutes on each side, or until browned and crisp.
Eggplant Napoleon Grilled, Simple, and Delicious! Simple Vegetarian
Heat oven to 225ºF. Line a heavy cookie sheet with aluminum foil. Slice each tomato in half lengthwise and toss in a bowl with the brown sugar, olive oil, and a good amount of salt and pepper. Arrange the tomatoes, cut side up, along with juices and oil from the bowl, on the cookie sheet and place in the oven.
