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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.

Grape Nuts eggplant parmesan recipe


  • 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


  1. Preheat oven to 350°F. Cover a baking sheet with non-stick foil; set aside.
  2. 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.
  3. 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.
  4. Meanwhile in a blender or food processor, combine diced tomatoes, tomato paste, remaining ½ teaspoon of Italian seasoning and black pepper.
  5. 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.
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