Crispy Eggplant with Spicy Tomato Sauce Recipe - Allrecipes.com
Crispy Eggplant with Spicy Tomato Sauce Recipe
  • READY IN 40 mins

Crispy Eggplant with Spicy Tomato Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    40 mins

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 More Reviews

Most Helpful Positive Review
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 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.

 
Most Helpful Critical Review
Jan 11, 2011

This was a bit bland. I tried to revive it by pouring the sauce over the eggplant and melting the cheese in the broiler. Served over angel hair.

 
Jan 06, 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 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!

 
Nov 04, 2010

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

 
Oct 11, 2010

This was really a hit...DH who prefers a meal with meat, even said it was good enough as a main dish! I have been making eggplant parmesan for years and love it, but it is a lot of work and time consuming. This was just as good and so much quicker & easier to prepare! Loved the crispy coating and the spicy sauce! I did cover my baking pan with tin foil and sprayed w/ olive oil to prevent sticking. Thanks for sharing this fabulous recipe....will be making this a lot!!!

 
Oct 11, 2010

This was very good. The wheat germ was a nice coating. I also made it into a casserole dish and served over spaghetti.

 
Oct 08, 2010

I followed the steps for the eggplant slices, baked the eggplant for 5 minutes on each side and then layered the ingredients in a pan. I baked for 35 minutes. It was delicious! My husband thought the eggplant was fried and complimented me on such a nice job. My 22 month old twins even ate it - minus the cayenne pepper, of course.

 
Aug 26, 2011

I've never tried making anything like Eggplant Parm. before but liked that this was baked not fried and came out great. I think I used a mix of wheat germ and ground flax seed as the breading - it gave the dish a slightly nutty taste, which I liked - kudos - good and healthy recipe!

 

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Nutrition

  • Calories
  • 237 kcal
  • 12%
  • Carbohydrates
  • 16 g
  • 5%
  • Cholesterol
  • 133 mg
  • 44%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 19.1 g
  • 38%
  • Sodium
  • 1010 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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