Eggplant Napoleon
Crispy rounds of breaded eggplant are layered like Napoleons with basil leaves, mozzarella cheese, and Roma tomatoes in this flavorful bake.

Whisk eggs together in a deep container.

Pour bread crumbs in another deep container.

Dip each slice of eggplant into the eggs covering both sides and press into the bread crumbs until evenly coated.

Spray a nonstick skillet with cooking spray and heat over medium heat.

Arrange a layer of eggplant slices in the skillet; cook until crispy 2 to 4 minutes.

Spray tops with cooking spray and flip; continue cooking until second side is browned and eggplant is tender 2 to 4 minutes more.

Transfer to a plate.

Repeat with remaining slices.

Preheat oven to 275 degrees F (135 degrees C).