Crispy Eggplant Parmean

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 490.6
  • Total Fat: 15.7 g
  • Cholesterol: 126.2 mg
  • Sodium: 894.1 mg
  • Total Carbs: 66.5 g
  • Dietary Fiber: 10.4 g
  • Protein: 23.2 g

View full nutritional breakdown of Crispy Eggplant Parmean calories by ingredient
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Number of Servings: 4


    2 tbsp canola oil
    1 med onion, chopped
    1 tbsp chopped garlic
    1/2 tsp red pepper flakes
    2 tsp italian seasoning
    1 (28-oz) can crushed tomatoes
    salt and pepper
    1/2 c. all-purpose flour
    2 eggs
    1/2 c water
    1 c dried italian bread crumbs
    1/2 c cornmeal
    1/4 c grated parmesan, divided
    2 eggplants
    1 c. shredded mozzarella cheese
    2 tbsp chopped parsley, for garnish


In a large pot over medium-high heat, add the canola oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the 2 teaspoons italian seasoning, tomatoes and season with salt and pepper, to taste. Bring to a simmer and let cook for 10 minutes.

Preheat over to 375 degrees.

Set up a breadig station using 3 baking dishes. In the first dish, add the flour and season with salt and pepper, to taste. In the second dish whisk the eggs and 1/2 cup water. In the third dish, combine the bread crumbs, cornmeal, 2 tbsp parmesan and season with salt and pepper, to taste. Slice the eggplant into 3/4 inch slices. Dredge them in flour, then in the eggwash and then in the bread crumbs. Arrange the eggplant on 2 sheet trays fitted with racks and bake until crispy, about 20 - 25 minutes.

Turn the oven to broil. Put the eggplant, overlapping, into baking dish in 2 rows. Cover each row with about a cup of sauce and sprinkle with mozzarella cheese and remaining 2 tablespoons of parmesan. Put under broiler until the cheese is melted and bubbling, about 3 - 4 minutes. Garnish with parsley and serve.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user AUNTIELINDAH.

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