"My husband swears this eggplant dish tastes like crispy fried eggplant Parmesan. It's easy and delicious!" — EastNashMommy
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eggplant, peeled and cut into 1/4-inch slices
salt to taste
grated Parmesan cheese
tomato sauce (such as Prego® Heart Smart)
shredded mozzarella cheese
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.
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.
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!
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 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!!!
This was very good. The wheat germ was a nice coating. I also made it into a casserole dish and served over spaghetti.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Crispy Eggplant with Spicy Tomato Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 106
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