Crispy Eggplant with Spicy Tomato Sauce

45 Reviews

Prep: 15 min
Cook: 15 min
Ready In: 40 min

“My husband swears this eggplant dish tastes like crispy fried eggplant Parmesan. It's easy and delicious!” - by EastNashMommy

Ingredients

1 eggplant, peeled and cut into 1/4-inch slices
salt to taste
2 eggs
2 tablespoons milk
1/2 cup grated Parmesan cheese
1/2 cup wheat germ
2 cups tomato sauce (such as Prego® Heart Smart)
1 teaspoon cayenne pepper
1 cup shredded mozzarella cheese

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 4 servings

Directions

Preheat an oven to 400 degrees F (200 degrees C).
Sprinkle the eggplant slices with a little salt on each side. Place onto a baking sheet, and set aside for 10 minutes. After 10 minutes, blot with paper towels to remove the moisture that has accumulated. Meanwhile, beat the eggs and milk together in a mixing bowl; set aside. Mix the Parmesan cheese and wheat germ until evenly combined; set aside.
Dip the dried eggplant slices into the egg, allow excess egg to drip off, then press into the Parmesan cheese mixture until coated on both sides. Gently shake off any excess Parmesan cheese, and place the eggplant slices onto a baking sheet. Repeat with remaining eggplant slices.
Bake in the preheated oven until tender and golden brown, 15 to 20 minutes. While the eggplant slices are baking, cook and stir the tomato sauce and cayenne pepper in a saucepan over medium heat until hot. When the eggplant is done, pour the sauce over top, and sprinkle with mozzarella cheese to serve.

Nutrition

Amount Per Serving (4 total)

Calories
242 cal
12%

Fat
11.7 g
18%

Carbs
17.2 g
6%

Based on a 2,000 calorie diet

Share It

Reviews (45)

Rate This Recipe

Colleen the Cook

Sep. 15, 2010

"I love this recipe because its healthy and I had most of the ingredients. I made a few changes though. I oiled the pan with olive oil which I was glad about because the slices were a little sticky to..." See more pan. I simply sliced the eggplant , dipped them in egg then parmesan cheese and seasoned with garlic. Then baked til golden brown then topped with sauce and more parmesan cheese. I love this simple recipe. The meal was sooo yummy. Ill definitely use this recipe again. Thank you so much."

EastNashMommy

Jan. 6, 2011

"EastNashMommy here! So happy that people like this recipe. I wanted to let you know that when I made it last night, I used a few of the baked eggplant rounds to create mini "pizzas." Spread just a li..." See morettle sauce on top and then added the cheese. My kids ate them with their hands - just like little pizzas. 7-year-old and 2-year-old loved it!"