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Grape-Nuts® Eggplant Parmesan
Prep Time:
15
minutes
mins
Total Time:
45
minutes
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.