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Eggplant Napoleon




Source of Recipe


the web


Recipe Introduction


Gregory Payne, Tomato Grill chef


List of Ingredients




6 slices Swiss cheese
2 cups marinara-style tomato sauce
1 cup shredded Parmesan cheese
1 tsp. chopped fresh basil






Recipe



1. Peel eggplant and cut crosswise into half-inch-thick slices. Place slices in a pan. A large eggplant should yield about 6 slices.

2. Whisk egg and milk together, pour mixture over eggplant slices.


3. Mix corn flour, dried basil, oregano, salt and red pepper in a bowl for breading the eggplant.


4. Heat peanut oil in saucepan to medium temperature.


5. Dredge eggplant slices in breading mix and fry in peanut oil for 2 minutes on each side.


6. Place eggplant slices on oven-safe serving plate. Put a slice of tomato and then a slice of Swiss cheese on top of each fried eggplant slice.


7. Warm marinara sauce in saucepan.


8. Put oven-safe serving plate into oven set on broil for a few seconds, just to melt the Swiss cheese. Be careful not to burn the cheese.


9. Remove serving plate from oven and place heated marinara sauce on the eggplant stacks. Sprinkle with shredded Parmesan cheese, garnish with fresh basil and serve.