Crouton Eggplant Parmesan – a delicious recipe with garlic, egg, salt, ground black pepper, Japanese eggplant, pasta sauce. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C). Line an oven-safe baking pan with aluminum foil or wax paper.
2
Place croutons into a food processor; blend until coarsely ground, about 30 seconds. Transfer to a plate.
3
Mix egg, salt, and pepper together in a bowl; dip eggplant slices into the egg mixture until coated. Transfer to crouton crumbs plate; coat eggplant in croutons. Placed breaded eggplant into prepared pan.
4
Bake in the preheated oven until breading is golden brown on both sides, 10 to 15 minutes per side.
5
Mix pasta sauce and garlic powder together in a bowl. Pour half of the sauce mixture into an oven-safe baking pan; top with half the Parmesan cheese.
6
Place baked eggplant onto Parmesan cheese layer; cover with mozzarella cheese. Pour remaining pasta sauce over mozzarella layer; top with remaining Parmesan cheese.
7
Bake in the preheated oven until Parmesan cheese is a light golden brown, about 25 minutes.
681
kcal
Calories
12
g
Fat
110
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups garlic-flavored croutons, 1 egg, 2 pinches salt, 1/2 teaspoon ground black pepper, and more.
Yes, Crouton Eggplant Parmesan falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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