dinner
Prep Time 15 mins
Total Time 45 mins
Grape-Nuts® Eggplant Parmesan
Whether it's egg plant fresh from your garden or fresh from the store, give your eggplant parmesan a crunchy twist with this Post Grape-Nuts cereal coating.
Ingredients
- ⅔ cup Post® Grape-Nuts® cereal
- 1 ½ teaspoon Italian seasoning (divided use)
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon fennel seed
- 2 tablespoons grated Parmesan cheese
- 1 large eggplant (about 1-1/4 to 1-1/2 lbs)
- 2 egg whites lightly beaten
- 1 can (14.5 ounces) diced tomatoes undrained
- 1 tablespoon tomato paste
- ¼ teaspoon freshly ground black pepper
- 1 cup part-skim mozzarella cheese shredded
Instructions
- Preheat oven to 350°F. Cover a baking sheet with non-stick foil; set aside.
- In a blender or food processor, combine Grape-Nuts cereal, 1 teaspoon of the Italian seasoning, garlic powder, red pepper flakes and fennel seed. Process until ground. Combine with Parmesan cheese in a shallow dish and set aside.
- Slice eggplant into ¼ inch slices. Whisk egg whites and place in a shallow dish. Dip both sides of each eggplant slice first into egg whites and then into Grape-Nuts cereal mixture, shaking off any excess. Place on prepared baking sheet. Bake until lightly browned, about 20 to 25 minutes, flipping once.
- Meanwhile in a blender or food processor, combine diced tomatoes, tomato paste, remaining ½ teaspoon of Italian seasoning and black pepper.
- Pour ½ cup of the tomato sauce in the bottom of a 9 by 13 inch baking pan. Top with half of the prepared eggplant slices. Top with another ½ cup of sauce and ½ cup of cheese. Layer with remaining eggplant slices, remaining sauce and remaining cheese. Bake until cheese is melted and sauce is bubbling, about 10 to 15 minutes.