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Crouton Eggplant Parmesan

Rated as 4 out of 5 Stars

"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!"
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Ingredients

1 h 5 m servings 310 cals
Original recipe yields 8 servings (8 serving)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line an oven-safe baking pan with aluminum foil or wax paper.
  2. Place croutons into a food processor; blend until coarsely ground, about 30 seconds. Transfer to a plate.
  3. 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.
  4. Bake in the preheated oven until breading is golden brown on both sides, 10 to 15 minutes per side.
  5. 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.
  6. Place baked eggplant onto Parmesan cheese layer; cover with mozzarella cheese. Pour remaining pasta sauce over mozzarella layer; top with remaining Parmesan cheese.
  7. Bake in the preheated oven until Parmesan cheese is a light golden brown, about 25 minutes.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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

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Reviews

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This is a great way to make eggplant parmigiana it was really fun to make too

Instead of baking, I fried the eggplant in olive oil; instead of using crotons, I used bread crumbs. This was very tasty and flavorful.

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.