EGGPLANT NAPOLEON
Provided by Rawia Bishara
Categories Tomato Fry Vegetarian Eggplant Breadcrumbs
Yield Makes 8 to 10 servings
Number Of Ingredients 21
Steps:
- Arrange the eggplant slices on two sheet pans, sprinkle with salt, and set aside for 30 minutes or until they begin to sweat. Using a paper towel, pat the slices dry and set aside.
- In a large bowl, whisk together the pesto, olive oil, garlic and lemon juice. Toss in the eggplant to coat and let marinate at room temperature for at least 1 hour or overnight in the refrigerator.
- Dump the flour onto a shallow rimmed plate. In a medium bowl, whisk together the egg whites and 1 cup of water. Combine the panko, Parmigiano-Reggiano, parsley and pepper on a second shallow rimmed plate.
- Spread a sheet of waxed paper on a clean work surface. Working with one slice of eggplant at a time, dredge it in the flour first, shaking off the excess, and then dip it in the egg mixture followed by the breadcrumbs. Gently press the breadcrumbs onto both sides of the eggplant and place on the waxed paper. Repeat with the remaining eggplant slices.
- 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. Do not crowd the pot. Using a slotted spoon, transfer the eggplant slices to a paper towel-lined platter to drain.
- Place an eggplant slice on a small plate. Spread with 2 tablespoons of the baba ghanouj, top with a second eggplant slice and spread 1 tablespoon of baba ghanouj on top. Repeat layering in this order with the remaining eggplant slices and baba ghanouj to make eight to ten eggplant stacks.
- Just before serving, toss together the salad: In a medium bowl, combine the tomatoes and onion. In a small bowl, whisk together the pesto, lemon juice, olive oil and salt. Drizzle just enough of the pesto mixture over the tomato-onion mixture to thoroughly coat. Spoon some salad around each napoleon and drizzle the napoleons with some of the dressing left in the bottom of the bowl. Serve immediately.
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Vero Mora
[email protected]This recipe looks delicious! I can't wait to try it.
Tayyabkhan Dultana
[email protected]I'm allergic to eggplant, so I can't try this recipe. :(
Shahrukh Khan
[email protected]This recipe is a bit too complicated for me. I'm not a very experienced cook.
Bandara RmkA
[email protected]I'm not a big fan of eggplant, but I'm always willing to try new things. This recipe sounds interesting.
Nishen Shanitha
[email protected]This recipe looks amazing! I'm definitely going to try it this weekend.
Randy Fincher
[email protected]I'm not sure how I feel about eggplant, but this recipe sounds delicious. I might give it a try.
jake Bednarski
[email protected]This recipe seems a bit complicated, but I'm sure it's worth it. I can't wait to try it!
Anik AB
[email protected]I'm excited to try this recipe. It looks like a great way to impress my friends.
Pierre Silly
[email protected]This dish is a great way to use up leftover eggplant. It's also a good vegetarian option.
GLOBAL EDUCATIONAL SEC. SCHOOL
[email protected]This was a delicious recipe! The eggplant was cooked perfectly and the flavors were amazing. I will definitely be making this again.
anita bhusal
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved it. I will definitely be making it again.
Lucas Ordaz
[email protected]This dish was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious dish that was perfect for a special occasion.
Dominc Ketter
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this recipe. The eggplant was cooked perfectly and the flavors were amazing. I would definitely make this again.
obaal-ologhi Daniel
[email protected]This dish was easy to make and turned out great! I used fresh basil from my garden and it really made a difference. I will definitely be making this again.
Sa Ahmed
[email protected]This was a delicious recipe! The eggplant was cooked perfectly and the flavors were amazing. I will definitely be making this again.
Angela Martin
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved it. I will definitely be making it again.
Nafees King
[email protected]This dish was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious dish that was perfect for a special occasion.
Kenechukwu Augustine
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this recipe. The eggplant was cooked perfectly and the flavors were amazing. I would definitely make this again.
GAMING 21
[email protected]This was an easy and delicious recipe! I used store-bought roasted eggplant and marinara sauce to save time, and it turned out great. My family loved it, and I will definitely be making it again.
Bohlale Moepya
[email protected]This eggplant napoleon is a showstopper! It's elegant, delicious, and sure to impress your guests. I love the combination of flavors and textures in this dish. The eggplant is tender and flavorful, the tomatoes are sweet and juicy, and the cheese is