Vegetarian

Crispy Eggplant Parmean is for Dinner.

Crispy Eggplant Parmean takes 20 minutes to prepare.

Crispy Eggplant Parmean takes 20 minutes to cook.

Crispy Eggplant Parmean makes 4 servings.

The ingredients for Crispy Eggplant Parmean are:

2 tbsp canola oil
1 med onion, chopped
1 tbsp chopped garlic
1/2 tsp red pepper flakes
2 tsp italian seasoning
1 (28-oz) can crushed tomatoes
salt and pepper
1/2 c. all-purpose flour
2 eggs
1/2 c water
1 c dried italian bread crumbs
1/2 c cornmeal
1/4 c grated parmesan, divided
2 eggplants
1 c. shredded mozzarella cheese
2 tbsp chopped parsley, for garnish

Here is how you make Crispy Eggplant Parmean:

In a large pot over medium-high heat, add the canola oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the 2 teaspoons italian seasoning, tomatoes and season with salt and pepper, to taste. Bring to a simmer and let cook for 10 minutes.Preheat over to 375 degrees.Set up a breadig station using 3 baking dishes. In the first dish, add the flour and season with salt and pepper, to taste. In the second dish whisk the eggs and 1/2 cup water. In the third dish, combine the bread crumbs, cornmeal, 2 tbsp parmesan and season with salt and pepper, to taste. Slice the eggplant into 3/4 inch slices. Dredge them in flour, then in the eggwash and then in the bread crumbs. Arrange the eggplant on 2 sheet trays fitted with racks and bake until crispy, about 20 - 25 minutes.Turn the oven to broil. Put the eggplant, overlapping, into baking dish in 2 rows. Cover each row with about a cup of sauce and sprinkle with mozzarella cheese and remaining 2 tablespoons of parmesan. Put under broiler until the cheese is melted and bubbling, about 3 - 4 minutes. Garnish with parsley and serve.Makes 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user AUNTIELINDAH.

The nutritional information for Crispy Eggplant Parmean is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 490.6

• Total Fat: 15.7 g
• Cholesterol: 126.2 mg
• Sodium: 894.1 mg
• Total Carbs: 66.5 g
• Dietary Fiber: 10.4 g
• Protein: 23.2 g