Grape-Nuts Eggplant Parmesan


  • 2/3 cup Post Grape-Nuts cereal
  • 1-1/2 teaspoons Italian seasoning (divided use)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1/4 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
  • 1/4 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, 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 1/4-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 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 1/2 teaspoon of Italian seasoning and black pepper.
  5. Pour 1/2 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 1/2 cup of sauce and 1/2 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.

Proudly made with

Grape Nuts