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For filling, combine spinach, ricotta cheese, Parm cheese,
mozzarella cheese, asiago cheese, parsley and garlic in a bowl.
Add the egg, cream and salt and mix well. Chill.
For the Napoleon, assemble 3 shallow dished. Mix flour, S & P in
the first dish. Beat the eggs with the milk in the second dish.
Mis parm cheese with the bread crumbs in the third dish.
Slice off the tops and bottoms of each eggplant and slice 1/2
inch thick. Coat each slice with the seasoned flour, shaking off
the excess. Dip each slice into the egg mix, allowing the excess
to drip off. Press the bread crumb mixture over all sides of each
slice, coating evenly. Arrange the slices on a baking sheet and
chill for 15 minutes.
Heat 1/2 inch oil in a large skillet over medium heat until it
shimmers. Add the breaded eggplant slices a few at a time and
fry until golden brown on both sides. Remove to baking sheet.
Pour the oil out of the skillet and wipe out as crumbs burn.
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