Crouton Eggplant Parmesan

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!

By dsilveira

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Recipe Summary

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

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

Directions

  • 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

Per Serving:
310 calories; protein 15.4g; carbohydrates 28g; fat 14.5g; cholesterol 43.8mg; sodium 800.5mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Kristine Lindgren
Rating: 4 stars
04/07/2017
This is a great way to make eggplant parmigiana it was really fun to make too Read More
Helpful
(1)
4 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Buckwheat Queen
Allstar
Rating: 4 stars
01/13/2017
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. Read More
Helpful
(1)
Kristine Lindgren
Rating: 4 stars
04/06/2017
This is a great way to make eggplant parmigiana it was really fun to make too Read More
Helpful
(1)
Margaret Matthews
Rating: 4 stars
01/30/2017
Instead of baking I fried the eggplant in olive oil; instead of using crotons I used bread crumbs. This was very tasty and flavorful. Read More
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pennelopepea
Rating: 4 stars
08/16/2018
I liked this recipe but had to change it a bit. My daughter even ate it and she doesn't like eggplant anything. I didn't have croutons so I used panko breadcrumbs instead. I had to bake the eggplant longer about 20 mins per side at 375. I would recommend using 1 large pan to bake the eggplant in and then take it out and use that same pan to bake it in with the sauce and cheese. I would not season the egg wash I had to use 2 eggs but would season the breadcrumbs I had to use 3-4 cups. I seasoned the breadcrumbs with garlic and onion powder red pepper flakes s p and lots of it. Eggplant is so mild. I only had to bake it for 15 mins with the sauce and cheese. You could put turkey pepperonis on top when done or bake them on top with the eggplant. Overall a good meal. Read More
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