Air Fried Eggplant Napoleon’s layer with sauteed spinach and mozzarella is an eggplant dish that you need to add to your recipe rotation.  Not only is it delicious but is so much healthier than the fried version, and is super easy to make.

Eggplant Napoleon 

Makes 12 Stacks 

Bread Crumbs

(note you can use store-bought Italian breadcrumbs but these are better) 

2 Cups Plain Bread Crumbs. 

2 Cups Grated  Pecorino Romano

4 Tbsp. Parsley -chopped 

1 tsp. Salt

1 tsp. Pepper 

1 tsp. Garlic Powder 

Eggplant Ingredients. 

3 Medium Eggplants – sliced in rounds about a half an inch thick.

3 ½ cups Bread Crumbs

5 Eggs -beaten 

Olive Oil Spray or Brush with olive oil

The Spinach

15 oz of spinach

6 Garlic Cloves – Halved

1/4 tsp Red Pepper Flakes

3/4 tsp Salt

For the Stacks

16 oz. Low Moisture Mozzarella. I use Polly-o

4 cups Tomato Sauce – see our recipe in highlight under “Marinara” 

1 Cup Pecorino Romano – grated 


Preheat your air fryer to 360°. In a bowl combine all of the ingredients for the breadcrumbs. Cut up all of your eggplants and dip each piece in the beaten eggs and then coat in the bread crumbs. Do this in batches and begin to fry the eggplants while you’re doing this. It cuts down on prep time. Spray each side of the eggplant with olive oil spray. If you don’t have the spray you can brush with olive oil.   Fry the eggplant based on the quantities that you can fit into your air fryer. I was able to fry about five pieces at a time at 360° for eight minutes. Fry all of your eggplants. Once they are fried, lay them on paper towels to absorb any excess oil. 

In the meantime, heat up your olive oil and garlic in a frying pan and add the red pepper flakes. Saute on low until the garlic is fork tender and add in the spinach and cook until the spinach is wilted but still bright green.

Preheat your oven to 375°.

Lay out the larger round pieces of eggplant as the bottom of your stack on a rimmed baking sheet.   With this recipe you should be able to make about 12 stacks. However, eggplant sizes will vary, so you could have more or less.   Put some tomato sauce on each bottom piece of your stack (about a tablespoon). Then put some grated cheese, followed by the mozzarella. Then put another piece of eggplant. Continue this process until you have the stacks all done (three eggplant pieces per stack). 

Top each stack with a little bit more sauce, grated cheese and mozzarella. Cover with aluminum foil and put in the oven for 15 minutes. Remove the aluminum foil and let them cook for another 10 minutes. Serve.


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