Advertisement
Ingredients
2 medium eggplants
¼ cup extra virgin olive oil
Salt and freshly ground pepper
3 large eggs
½ cup flour
2 ½ cups fresh bread crumbs
1 cup peanut or vegetable oil
Nutritional analysis per serving (4 servings)
40 grams carbs; 140 milligrams cholesterol; 855 calories; 52 grams monosaturated fat; 12 grams polyunsaturated fat; 7 grams saturated fat; 74 grams fat; 10 grams fiber; 976 milligrams sodium; 11 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oven to 350 degrees. Place one eggplant on a baking sheet, and roast for one hour. Allow to cool. Slice in half lengthwise, and scoop pulp into a medium mixing bowl. 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.
- Step 3
In a medium saucepan, heat vegetable oil to 350 degrees. Add eggplant in small batches, and saute until brown on both sides, about a minute a side. Remove from pan, and drain on paper towels.
- Step 4
To assemble, place a slice of eggplant on each of four plates, topped by a heaping tablespoon of reserved eggplant puree. Top with another slice of eggplant and another spoonful of puree, continuing until the eggplant and puree have been evenly distributed. Finish each napoleon with a slice of eggplant; there will be a total of four to six layers. Serve immediately.
Private Notes