Crispy Baked Eggplant with Hot Tomato Sauce

    35 minutes

    This recipe is a take on an eggplant parmigiana, crispy and delicious. You can even serve the eggplant slices like miniature pizzas.

    81 people made this

    Serves: 4 

    • 1 eggplant, peeled and cut into 1/4 inch slices
    • 1 pinch salt to taste
    • 2 eggs
    • 2 tablespoons milk
    • 1/2 cup (60g) grated Parmesan cheese
    • 1/2 cup wheat germ
    • 2 cups Napolitana pasta sauce
    • 1 teaspoon cayenne pepper
    • 1 cup (125g) grated mozzarella cheese

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 200 degrees C.
    2. Sprinkle the eggplant slices with a little salt on each side. Place onto a baking tray 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 tray. 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 pasta 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 in English (59)


    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.  -  11 Sep 2010  (Review from Allrecipes USA and Canada)


    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!  -  06 Jan 2011  (Review from Allrecipes USA and Canada)


    Yum! I used Italian seasoned Panko bread crumbs instead of the wheat germ. Delish.  -  03 Nov 2010  (Review from Allrecipes USA and Canada)