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.
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
No Nutritional Information Available