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Crispy Eggplant with Spicy Tomato Sauce

Crispy Eggplant with Spicy Tomato Sauce


"My husband swears this eggplant dish tastes like crispy fried eggplant Parmesan. It's easy and delicious!"
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40 m servings 237 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 1010 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 59
  1. 86 Ratings

Most helpful positive review

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 sti...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 sti...

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 jus...

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

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...

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 though...

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

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 - ...

PERFECTION.....this was delicious....i am always looking for healthy recipes...actually new to cooking eggplant and this is a GRAND SLAM A+++ Didn't make any modifications.

I thought this was pretty good & super easy. I will make again. It doesn't really compare with fried eggplant parm but it's a great alternative for a lighter meal.

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