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Panko Crusted Eggplant Parmesan


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  • 3/4 c. panko bread crumbs
  • 1/4 c. grated parmesan cheese
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3 egg whites
  • 1 lg. eggplant,about 1 1/2 lbs.,cut into 1/2 inch slices(about 16 slices)
  • Sauce and Pasta
  • 4 cloves garlic,peeled and sliced
  • 2 cans no-salt added diced tomatoes
  • 1 1/2 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/2 c. fresh basil
  • 1/2 c. shredded mozzarells
  • 1/2 lb. angel hair pasta,cooked following pkg. directions.



Step 1


Heat oven to 400.
Place a lg. rack on a baking sheet and spray with non-stick cooking spray.
In a pie plate,mix together panko,pamesan cheese,oregano,salt and pepper.
In a secong pie plate,lightly whisk egg whites.

Dip each slice of eggplant into egg whites and then into panko mixture,coating both sides.
Place eggplant on prepared baking rack.
Bake at 400 for 45mins,until browned and tender.

While eggplant is baking,make sauce.
Coat a med. sz. non-stick skillet with non-stick cooking spray and place over med. heat.
Cook garlic until lightly browned,about 3 mins.,stirring occassionally.
Add tomatoes,oregano,salt.
Simmer,stirring occassionally,for 10 mins.
Tear basil into bite sz. pieces and stir in.

Overlap eggplant slices slightly on the baking sheet,making four piles.
Spoon sauce evenly over each portion(reserve a quarter of it for serving) and sprinkle with mozzarella cheese.
Bake an additional 10 mins.

Serve eggplant with cooked pasta and reserved sauce.

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