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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.



Quick and easy


Prep Time:

15 minutes

Cook Time:

25 minutes


6 servings


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

1/4  cup  olive oil

1/2  cup  garlic bread crumbs

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

12  thin  deli slices of H-E-B havarti with basil cheese

1  large  tomato, sliced thin


Heat oven to 450 degrees F.

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

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

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

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

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

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

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

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

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

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

Cut into wedges and serve
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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