When you've made it up to heaven and are waiting for St. Peter to admit you, it's a known fact that through those pearly gates you can smell the intoxicating aroma of Eggplant Parmigiano.
So, it's not up for too much debate when I say that it is the best meal! Layers of fried eggplant surrounded by marinara and fresh mozzarella is difficult to argue with.
Hence, I love making any permutation of these delicious elements. In comes the Eggplant Napoleon- a dish I created that maintains the classic Parmigiano touch, but also adds in broccoli rabe and slices of fresh mozzarella (instead of shredded) in a unique stacking shape!
It was a great honor when this recipe made it into my mom's family recipe book, and I'm happy to share it here!
Eggplant Napoleons
Ingredients:
2 eggs
1 cup of italian seasoned bread crumbs
1 can of San Marzano diced tomatoes
1 ball of fresh mozzarella
1 large eggplant
1 head of broccoli rabe
1/2 cup of Parmigiano Reggiano
1. Wash eggplant and peel. Slice into 1/4" circular pieces.
2. Beat 2 eggs in a bowl and place breadcrumbs in a separate bowl.
3. Dredge eggplant slices in eggs and then breadcrumbs.
4. Separately, prepare the diced tomatoes, seasoning with basil, salt, pepper, oregano, crushed red pepper flakes, and Parmigiano Reggiano to taste.
5. Also separately, prepare the broccoli rabe by sautéing in a pan with olive oil, salt, and pepper.
6. Fry the eggplant slices in a bit of olive oil until tender.
7. Arrange the stacks in a baking pan. Layer one slice of eggplant, spread with marinara, add one slice of mozzarella, and broccoli rabe. Repeat these layers once more. Create as many stacks as you can. Sprinkle Parmigiano Reggiano over all the stacks.
8. Bake at 350 degrees for 25-30 min.
Tutti al tavolo di mangiare!
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