Havarti With Basil Napoleon-Dillas

Serve this elegant eggplant entrée as a healthy alternative to the traditional fried parmigiana-variety and pair it up with a Greek salad filled with Romaine, feta cheese and black olives to make it a meal.
Prep Time:
15 minutes
Cook Time:
25 minutes
6 servings



1smalleggplant, cut into 1/4-inch thick slices with skin,

1/4cupolive oil,

1/2cupgarlic bread crumbs,

12flour tortillas or 6 pita breads, separated into two halves,

12thindeli slices of H-E-B havarti with basil cheese,

1largetomato, sliced thin,


1Heat oven to 450 degrees F.

2Line two baking sheets with foil and spray with non-stick cooking spray.

3Brush the eggplant slices with olive oil and coat both sides with breadcrumbs.

4Place on one of the prepared baking sheets and bake for 10 minutes.

5Place 3 flour tortillas or pita bread on each of the prepared sheet pans.

6Place 1 slice of H-E-B Havarti with Basil Cheese on tortillas or pita breads.

7Top each cheese slice with 2 to 3 slices of baked eggplant and 2 slices tomato.

8Top Napoleon-dillas with another slice of cheese and tortilla or pita bread slice.

9Spray the tortilla or pita bread top with non-stick cooking spray and bake in oven for 5 minutes.

10Remove from oven, turn Napoleon-dillas over and bake another 5 minutes or until cheese is melted and tortillas are golden brown.

11Remove from oven, let cool 5 minutes and place on cutting surface.

12Cut into wedges and serve

Nutritional Information

No Nutritional Information Available

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