Eggplant Napoleon (version IV)
8 pre-baked philo triangles, crumbled
In a large mixing bowl, combine the crumbled philo, breadcrumbs and cumin. Set aside.
1 cup breadcrumbs
1 medium sized eggplant
1/4 cup milk
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon lemon pepper
1 red tomato, sliced
1 yellow tomato, sliced
1/2 cup fresh basil, leaves
1 teaspoon cumin
1 ball mozzarella cheese, sliced
Slice the eggplant into 1/2-inch slices, without removing the skin.
Beat together the egg and milk.
Heat the oil in a skillet. Dip eggplant cutlets into the egg mixture, then the dry mixture with the bread crumbs. Gently sauté the eggplant until golden, repeating until all the cutlets are cooked. Season with salt and lemon pepper.
To serve, stack eggplant with tomato, sliced mozzarella and basil.
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