Napoleon Dynamite

Seriously, what is it about eggplant? It's so yummy, but it doesn't really even taste like anything! I can't figure it out. Maybe I just like it because I can bread it and fry it to a crisp! Everything's better fried, right? I am very proud of this little concoction I came up with and it turned out better than I could have ever imagined. Usually I post recipes that I find on other websites/blogs and alter them to make them my own. Well, this one is ALL mine. My inspiration came from a dish they serve at a restaurant in Old City, Philadelphia. I highly recommend it! (http://www.positanocoast.net) The food is to-die-for, the atmosphere is regal, and the music is hoppin'! If you love to dance, you have to check it out!

Sopa Lounge at Postitano Coast

Eggplant Napoleons

Ingredients:

1 large eggplant, peeled and sliced about 1/2 inch thick
1 large egg
1/2 cup Panko breadcrumbs
1/2 cup unseasoned dry breadcrumbs
1/4 tsp salt
1/4 tsp garlic powder
1/4 cup finely-grated Parmesan cheese
Pepper
1-15 oz can tomato sauce
2 garlic cloves, minced
1/4 tsp dried minced onion or onion powder
1/2 cup olive oil, for frying
1 cup shredded whole milk mozzarella cheese
1 Tbsp. parsley (dried or fresh)

Directions:

1. Preheat oven to 375 degrees. Add olive oil to saute pan over medium-low heat.
2. Place egg in shallow bowl or breading tray. Beat egg. Place both types of bread crumbs, Parmesan, salt, garlic powder, and dash of pepper in separate tray and stir to combine. Using a fork, dip eggplant slices in egg to cover both sides. Then dip in bread crumb mixture and press to coat well on both sides.

 3. Place breaded eggplant in hot oil and fry until golden brown on both sides. Remove eggplant slices from oil and place on paper towels to absorb excess oil. (It may be necessary to add more oil to the pan between batches. Just be sure the oil heats up enough before adding more eggplant.)

4. Once all eggplant is fried, stack in layers of 3 on a baking sheet with about 1 heaping Tbsp of mozzarella cheese in between each slice and on top. (I just grabbed a large pinch of mozzarella and put it between each slice. Sorry about the ugly-looking stoneware pan. It looks dirty, but it's supposed to be that way and it's my favorite!!! It's so not cute. They should make them in pink!)

5. Bake eggplant napoleons for about 15 minutes until all cheese is melted. (The cheese on the top melts before the cheese in-between, so be sure not to take them out too soon.)

6. While eggplant is baking, prepare the sauce. Combine tomato sauce, minced garlic, dash of pepper, and dried minced onion/onion powder in a small saucepan. Place over medium heat until simmering and then reduce heat to keep warm.

7. Remove eggplant napoleons from oven and spoon as much sauce as you'd like over top. Sprinkle with parsley. Serve immediately (or in my case, devour immediately like a ravenous animal! LOL!)