Crispy Eggplant with Spicy Tomato Sauce

Crispy Eggplant with Spicy Tomato Sauce

52 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    40 m
EastNashMommy
Recipe by  EastNashMommy

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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.

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Reviews (52)

Rate This Recipe
Colleen the Cook
56

Colleen the Cook

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 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
35

EastNashMommy

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 little 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!

KRISTENM3
23

KRISTENM3

Yum! I used Italian seasoned Panko bread crumbs instead of the wheat germ. Delish.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 242 cal
  • 12%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 17.2 g
  • 6%
  • Protein
  • 19.3 g
  • 39%
  • Cholesterol
  • 133 mg
  • 44%
  • Sodium
  • 1107 mg
  • 44%

Based on a 2,000 calorie diet

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