-
-
My review
Crouton Eggplant Parmesan
dsilveira
"This is a recipe for those who have never cooked eggplant before and want to try it. This is very simple to make and also very quick. Very fool-proof!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 5 m servings 310 calsOriginal recipe yields 8 servings (8 serving)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C). Line an oven-safe baking pan with aluminum foil or wax paper.
- Place croutons into a food processor; blend until coarsely ground, about 30 seconds. Transfer to a plate.
- Mix egg, salt, and pepper together in a bowl; dip eggplant slices into the egg mixture until coated. Transfer to crouton crumbs plate; coat eggplant in croutons. Placed breaded eggplant into prepared pan.
- Bake in the preheated oven until breading is golden brown on both sides, 10 to 15 minutes per side.
- Mix pasta sauce and garlic powder together in a bowl. Pour half of the sauce mixture into an oven-safe baking pan; top with half the Parmesan cheese.
- Place baked eggplant onto Parmesan cheese layer; cover with mozzarella cheese. Pour remaining pasta sauce over mozzarella layer; top with remaining Parmesan cheese.
- Bake in the preheated oven until Parmesan cheese is a light golden brown, about 25 minutes.
Nutrition Facts
Per Serving: 310 calories; 14.5 g fat; 28 g carbohydrates; 15.4 g protein; 44 mg cholesterol; 801 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
3/22/2017
This is a great way to make eggplant parmigiana it was really fun to make too
1/30/2017
Instead of baking, I fried the eggplant in olive oil; instead of using crotons, I used bread crumbs. This was very tasty and flavorful.
1/13/2017
Quite good. I used gluten free croutons that I home made. I believe that the submitter intended to write to line a baking sheet with parchment paper, not wax paper. Thank you for the recipe.