| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 1 tablespoon chopped garlic
- 1/2 teaspoon red pepper flakes
- 2 teaspoons Italian seasoning
- 1 (28-ounce) can crushed tomatoes
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 eggs
- 1/2 cup water
- 1 cup dried Italian bread crumbs
- 1/2 cup cornmeal
- 1/4 cup grated Parmesan, divided
- 2 eggplants
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped parsley leaves, for garnish
Instructions
- 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. Reserve 1 1/2 cups of the sauce for the online round 2 recipe Eggplant and Pasta.
- Preheat oven to 375 degrees F.
- Set up a breading 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 with 1/2 cup water. In the third dish combine the bread crumbs, cornmeal, 2 tablespoons Parmesan and season with salt and pepper, to taste. Slice the eggplant into 3/4-inch slices. Dredge them in flour, then in the egg wash and then in the bread crumbs. Arrange the eggplant on 2 sheet trays fitted with a racks and bake in oven until crispy, about 20 to 25 minutes. Reserve 4 slices of eggplant for the online round 2 recipe, Eggplant and Pasta.
- Turn the oven to broil. Put the eggplant, overlapping, into a flameproof baking dish in 2 rows. Cover each row with about a cup of sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan. Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes. Garnish with parsley and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 726 |
| Total Fat | 30 g |
| Saturated Fat | 13 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 16 g |
| Sugar | 22 g |
| Protein | 33 g |
| Cholesterol | 144 mg |
| Sodium | 1631 mg |
Reviews
this came out so chewy. definitely will not be making it again. and for the flavor, it tasted like I was eating straight bread crumbs.
Fantastic recipe. My family enjoyed it and it tasted just as I hoped for. Thank you.
Quick and easy
My eggplant did not het crispy and was very dry
Excellent, So good, feels lighter and not so heavy of a meal. Definitely lived up to the hype! One of the best “eat what we have in the pantry stay-at-home pandemic 2020 dinners“ we’ve had. Nice work Sandra Lee, wherever you are. Thank you! (Had to substitute whole peeled tomatoes, and just cut them up, was still delicious). Adding it to our regular dinner rotation.
So tasty- and really easy! I’m a beginner to cooking and found it very manageable.
I’ll definitely make this again!
Really tasty and perfect to freeze to use later or for a sandwich. Very easy to make.
Love this website
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Will make again. I peeled the eggplant and replaced the cornmeal with extra Italian Romano cheese breadcrumbs. Be careful not to bake with too much sauce so it doesn’t lose it’s crispness. You can always serve extra warm sauce on the side. I also made extra to freeze for another meal or on a bun. Delicious!