Eggplant Napoleon

1 . Stage

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

2 . Stage

Whisk eggs together in a bowl. Place bread crumbs into another bowl.

3 . Stage

Peel eggplant; cut into twelve 1/3-inch-thick slices. Dip each slice into eggs; lift up so excess drips back into the bowl. Press into bread crumbs until both sides are evenly coated.

4 . Stage

Spray a large nonstick skillet with cooking spray and heat over medium heat. Working in batches, cook breaded eggplant slices until crispy on the bottom, 2 to 4 minutes. Spray the tops with cooking spray, then flip and cook until eggplant is tender and the other side is browned, 2 to 4 minutes more. Transfer to a plate.

5 . Stage

Arrange six eggplant slices in the bottom of a 9x13-inch baking dish. Top each slice with several basil leaves, one tomato slice, and one mozzarella slice; cover with remaining eggplant slices.

6 . Stage

Bake in the preheated oven until cheese is softened, but not melted, 5 to 10 minutes.