Crouton Eggplant Parmesan
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
46
Spice
38
Sweetness
52
Sourness
40
mins
Prep time (avg)
4
Difficulty
Ingredients:
1
Egg2 pinches
Salt1 tsp
Ground Black Pepper1.5 cups
Pasta Sauce1 tsp
Garlic Powder1 cup
Parmesan CheeseDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Line an oven-safe baking pan with aluminum foil or wax paper
3
Place croutons into a food processor; blend until coarsely ground, about 30 seconds
4
Transfer to a plate
5
Mix egg, salt, and pepper together in a bowl; dip eggplant slices into the egg mixture until coated
6
Transfer to crouton crumbs plate; coat eggplant in croutons
7
Placed breaded eggplant into prepared pan
8
Bake in the preheated oven until breading is golden brown on both sides, 10 to 15 minutes per side
9
Mix pasta sauce and garlic powder together in a bowl
10
Pour half of the sauce mixture into an oven-safe baking pan; top with half the Parmesan cheese
11
Place baked eggplant onto Parmesan cheese layer; cover with mozzarella cheese
12
Pour remaining pasta sauce over mozzarella layer; top with remaining Parmesan cheese
13
Bake in the preheated oven until Parmesan cheese is a light golden brown, about 25 minutes