Eggplant Napoleon for Meatless Monday

Eggplant Napoleon for Meatless Monday by RDN Mommy, Emily Cope, MS, RDN

A Hearty Meatless Meal You Can Make in Just 15 Minutes!

I was a vegetarian for a year! (But I’ve since realized that I love meat too much to give it up for life). During this period I learned a lot about the health benefits that can come from a plant based diet as well as the ethical treatment of animals.

 In Spirit of compromise RDN Mommy will be participating in #MeatlessMonday from now on! For more reasons why you should go Meatless on Mondays,  Click Here .

  • This recipe is so easy because I used Wegman’s Frozen Breaded Eggplant Cutlets* and a recipe I posted last week titled Sautéed Spinach and Mushrooms – A Side Dish!

  •  (*I would have preferred to make my own breaded eggplant cutlets but I have a 1 year old and a job and another job and a family – and some days I just don’t have time for homemade everything!!)

– Prep Time: 5 Minutes – Cook Time: 10 Minutes – Servings:2

 8 ounces Frozen Breaded Eggplant Cutlets
1 Cup Low Sodium Marinara Sauce
1 Teaspoon Olive Oil
½ Teaspoon Minced Garlic
4 Tablespoons Vegetable Stock – Divided
1 Cup Diced Crimini Mushrooms
2 Cups Fresh Raw Spinach
To Taste – Salt, Pepper & Crushed Red Pepper

 To start:

  • Decide how you want to cook your Eggplant Cutlets. I used the broiler method – placed my cutlets on a foil lined baking sheet and set under broiler for about 5 minutes per side. While those are cooking:

  • Cook your spinach & mushrooms. In a sauté pan start out with a drizzle of olive oil, minced garlic and  vegetable stock.  Add your mushrooms (I like baby portabella) and sauté on medium heat until mushrooms are tender and most of the liquid has evaporated. When you are ready to add the spinach turn the stove to low and add another 2 tablespoons of vegetable stock and fresh spinach.

  • Once your spinach is cooked add marinara sauce to the sauté pan and cook on low heat until the sauce is heated all the way through.

  • When the cutlets are ready place one cutlet on your plate, add a layer of your spinach & mushrooms with sauce, top with another cutlet & repeat.

  • Top with a little freshly shaved parmesan cheese and voila! Your delicious Eggplant Napoleon dinner is ready in just 15 minutes. Enjoy!

 I hope you enjoy this Eggplant Napoleon and consider participating in Meatless Monday with me!

 What is you favorite Meatless Dish?


If you make your own recipe like this, share it with me!!