EGGPLANT NAPOLEONS | PARMESAN | DINNER IDEAS
These eggplant napoleons are my version of an eggplant parmesan. Crispy breaded eggplant layered with cheese and topped with sauce.
Ingredients
- 1 large graffiti (Sicilian) eggplant
- 8 oz. ricotta cheese
- four for dredging
- 6 eggs
- 1/4 C milk or heavy whipping cream
- 2 C Panko breadcrumbs
- 2 C seasoned breadcrumbs
- canola oil for frying
- 1/2 to 3/4 C grated Parmesan cheese
- 2 TBLS nutmeg
- fresh chopped parsley
- kosher salt/pepper
- 16 slices mozzarella cheese
- fresh basil, chiffonade
- tomato sauce
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