Rating: 4 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary

cook:
45 mins
total:
1 hr 5 mins
prep:
20 mins
Servings:
8
Yield:
8 serving
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line an oven-safe baking pan with aluminum foil or wax paper.

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  • 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

310 calories; protein 15.4g; carbohydrates 28g; fat 14.5g; cholesterol 43.8mg; sodium 800.5mg. Full Nutrition
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