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My review
Crispy Eggplant with Spicy Tomato Sauce
EastNashMommy
"My husband swears this eggplant dish tastes like crispy fried eggplant Parmesan. It's easy and delicious!"
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Ingredients
40 m servings 237 calsOriginal recipe yields 4 servings
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- US
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Directions
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Prep
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Cook
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Ready In
- Preheat an oven to 400 degrees F (200 degrees C).
- Sprinkle the eggplant slices with a little salt on each side. Place onto a baking sheet, and set aside for 10 minutes. After 10 minutes, blot with paper towels to remove the moisture that has accumulated. Meanwhile, beat the eggs and milk together in a mixing bowl; set aside. Mix the Parmesan cheese and wheat germ until evenly combined; set aside.
- Dip the dried eggplant slices into the egg, allow excess egg to drip off, then press into the Parmesan cheese mixture until coated on both sides. Gently shake off any excess Parmesan cheese, and place the eggplant slices onto a baking sheet. Repeat with remaining eggplant slices.
- Bake in the preheated oven until tender and golden brown, 15 to 20 minutes. While the eggplant slices are baking, cook and stir the tomato sauce and cayenne pepper in a saucepan over medium heat until hot. When the eggplant is done, pour the sauce over top, and sprinkle with mozzarella cheese to serve.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 237 calories; 11.7 g fat; 16 g carbohydrates; 19.1 g protein; 120 mg cholesterol; 1010 mg sodium. Full nutrition
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Reviews
Read all reviews 5987 Ratings
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Most helpful positive review
9/11/2010
I love this recipe because its healthy and I had most of the ingredients. I made a few changes though. I oiled the pan with olive oil which I was glad about because the slices were a little sti...
Most helpful critical review
1/7/2011
This was a bit bland. I tried to revive it by pouring the sauce over the eggplant and melting the cheese in the broiler. Served over angel hair.
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9/11/2010
I love this recipe because its healthy and I had most of the ingredients. I made a few changes though. I oiled the pan with olive oil which I was glad about because the slices were a little sti...
1/6/2011
EastNashMommy here! So happy that people like this recipe. I wanted to let you know that when I made it last night, I used a few of the baked eggplant rounds to create mini "pizzas." Spread jus...
11/3/2010
Yum! I used Italian seasoned Panko bread crumbs instead of the wheat germ. Delish.
10/8/2010
This was really a hit...DH who prefers a meal with meat, even said it was good enough as a main dish! I have been making eggplant parmesan for years and love it, but it is a lot of work and time...
10/7/2010
I followed the steps for the eggplant slices, baked the eggplant for 5 minutes on each side and then layered the ingredients in a pan. I baked for 35 minutes. It was delicious! My husband though...
10/10/2010
This was very good. The wheat germ was a nice coating. I also made it into a casserole dish and served over spaghetti.
8/25/2011
I've never tried making anything like Eggplant Parm. before but liked that this was baked not fried and came out great. I think I used a mix of wheat germ and ground flax seed as the breading - ...
10/9/2010
PERFECTION.....this was delicious....i am always looking for healthy recipes...actually new to cooking eggplant and this is a GRAND SLAM A+++ Didn't make any modifications.