Grape-Nuts® Eggplant Parmesan

Name: Grape-Nuts® Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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)

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.

15 mins

prep time

45 mins

total time

Proudly made with Grape-Nuts®

Grape-Nuts® Eggplant Parmesan

Prep Time: 15 mins

Total Time: 45 mins

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

Directions

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.

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Since 1897, Grape-Nuts cereal has been a part of American history as an iconic nutritious and delicious breakfast staple and a popular recipe ingredient.

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