Eggplant Napoleon with Sajo's

Jim Sage from Sajo's joined us on The Nine to give us a Meatless Monday recipe. 

You can watch in the video player above as he prepares eggplant napoleon, and get his recipe below. 

One large eggplant
Italian breading (Bread crumbs, basil, marjoram, Parmesan cheese, parsley, dried oregano, salt and pepper)
Milk and egg mixture (One cup of Milk and 2 eggs blended)
Olive oil
Fresh spinach
Feta cheese
Fresh Mushrooms
Salt and pepper
Tomato Basil sauce (Marinara sauce)
Provolone and mozzarella cheese blend

Wash and peel eggplant
Slice eggplant 1/4 inch long ways
Lightly dredge the sliced eggplant into flour
Dip the floured eggplant into milk egg mixture, then into the Italian breading.

Sautee breaded eggplant in olive oil 3 to 4 minutes on each side to a golden brown.
In a separate pan sautee shallots, mushrooms, feta and fresh spinach ( Amounts can vary according to your taste)
Place golden brown eggplant in bake dish top it with sauteed mixture and then another eggplant on top
laddle tomato basil sauce over the top layered of eggplant and cover with mozzarella and provolone mix.

Bake in 350 degrees for 4 minutes or until cheese is fully melted and golden brown

Serve with a side of pasta or sauteed vegetables.