Crouton Eggplant Parmesan

Method7 steps · about 1 hr 10 min

1. 1

   Step 1: Preheat the oven to 350°F (175°C). Line an oven-safe baking pan with aluminum foil.

2. 2

   Step 2: Place croutons into a food processor; blend until coarsely ground, about 30 seconds. Transfer to a plate.

   Uses 2 cups garlic-flavored croutons

3. 3

   Step 3: Mix egg (1), salt (2 pinches), and pepper together in a bowl; dip eggplant (1) slices into the egg mixture until coated. Transfer to crouton crumbs plate; coat eggplant in croutons. Placed breaded eggplant into prepared pan.

   Uses 1 egg · 2 pinches salt · ½ teaspoon ground black pepper · 1 Japanese eggplant, cut into 1/2-inch slices · Coarsely ground garlic crouton crumbs

4. 4

   Step 4: Bake until the breading is golden on both sides, about 10 to 15 minutes per side, turning the slices between sides.

   Bake 10–15 minutes per side; turn halfway · 30 minUses Breaded eggplant slices

5. 5

   Step 5: Mix pasta sauce (1 ½ cups) and garlic powder (1 teaspoon) together in a bowl. Pour half of the sauce mixture into an oven-safe baking pan; top with half the Parmesan cheese.

   Uses 1 ½ cups pasta sauce · 1 teaspoon garlic powder · 1/4 cup Parmesan for bottom layer

6. 6

   Step 6: Place baked eggplant onto Parmesan cheese layer; cover with mozzarella cheese. Pour remaining pasta sauce over mozzarella layer; top with remaining Parmesan cheese.

   Uses Baked breaded eggplant · Bottom sauce-and-Parmesan layer · Reserved half garlic-seasoned pasta sauce · 1 (8 ounce) package shredded mozzarella cheese · Remaining 1/4 cup Parmesan for top

7. 7

   Step 7: Bake in the preheated oven until Parmesan cheese is a light golden brown, about 25 minutes.

   Bake Until Golden · 25 minUses Assembled eggplant Parmesan casserole