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Crouton Eggplant Parmesan

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Crouton Eggplant Parmesan



Ingredients :

  • 2 cups garlic-flavored croutons
  • 1 egg
  • 2 pinches salt
  • ½ teaspoon ground black pepper
  • 1 Japanese eggplant
  • cut into 1/2-inch slices
  • 1 ½ cups pasta sauce
  • 1 teaspoon garlic powder
  • ½ cup Parmesan cheese
  • 1 (8 ounce) package shredded mozzarella cheese
  • Methods :

  • Preheat oven to 350 degrees F (175 degrees C). Line an oven-safe baking pan with aluminum foil or wax paper.
  • Place croutons into a food processor; blend until coarsely ground, about 30 seconds. Transfer to a plate.
  • 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.
  • Bake in the preheated oven until breading is golden brown on both sides, 10 to 15 minutes per side.
  • 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.
  • Place baked eggplant onto Parmesan cheese layer; cover with mozzarella cheese. Pour remaining pasta sauce over mozzarella layer; top with remaining Parmesan cheese.
  • Bake in the preheated oven until Parmesan cheese is a light golden brown, about 25 minutes.
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