Crouton Eggplant Parmesan

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!

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 310 Calories

Ingredients

• 1 egg
• ½ teaspoon ground black pepper
• ½ cup Parmesan cheese
• 1 teaspoon garlic powder
• 2 pinches salt
• 1 ½ cups pasta sauce
• 1 (8 ounce) package shredded mozzarella cheese
• 2 cups garlic-flavored croutons
• 1 Japanese eggplant, cut into 1/2-inch slices

Recipe Instructions

Step 1

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

Step 2

Place croutons into a food processor; blend until coarsely ground, about 30 seconds. Transfer to a plate.

Step 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.

Step 4

Bake in the preheated oven until breading is golden brown on both sides, 10 to 15 minutes per side.

Step 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.

Step 6

Place baked eggplant onto Parmesan cheese layer; cover with mozzarella cheese. Pour remaining pasta sauce over mozzarella layer; top with remaining Parmesan cheese.

Step 7

Bake in the preheated oven until Parmesan cheese is a light golden brown, about 25 minutes.