- 2 cups garlic-flavored croutons
- 1 egg
- 2 pinches salt
- 1/2 teaspoon ground black pepper
- 1 Japanese eggplant, cut into 1/2-inch slices
- 1 1/2 cups pasta sauce
- 1 teaspoon garlic powder
- 1/2 cup Parmesan cheese
- 1 (8 ounce) package shredded mozzarella cheese
- 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.
05/14/2018
recipepes.com
Crouton Eggplant Parmesan, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
