Crispy Shredded Wheat Eggplant Parmesan

Crispy Shredded Wheat Eggplant Parmesan

Healthier than traditional eggplant Parmesan, this bubbling casserole of tender eggplant, tangy marinara sauce and gooey mozzarella couldn’t be better.

Made With: Shredded Wheat

Prep Time: 35 MIN

Total Time: 110 MIN

Servings: 3 SERVINGS

Ingredients

  • 2 cups (500 mL) Shredded Wheat Crumbs, divided
  • 1 medium eggplant, cut lengthwise into 1/2-inch (1 cm) slices
  • 2 tsp (10 mL) salt, divided
  • 1/2 cup (125 mL) grated Parmesan cheese
  • 1/4 cup (60 mL) finely chopped fresh parsley
  • 1 tbsp (15 mL) Italian seasoning, divided
  • 3/4 tsp (4 mL) pepper, divided
  • 1 tsp (5 mL) garlic powder, divided
  • 2 eggs
  • 1/4 cup (60 mL) milk
  • 1/2 cup (125 mL) all-purpose flour
  • 1/4 cup (60 mL) vegetable oil
  • 2 cups (500 mL) marinara sauce, divided
  • 1 1/2 cups (375 mL) shredded mozzarella cheese

Directions

  1. Preheat oven to 400°F. Grease a 9 x 5-inch (23 x 12.5 cm) loaf pan. Arrange a wire rack over a baking sheet. Line a baking sheet with paper towels. Reserve 1 tbsp (15 mL) Shredded Wheat Crumbs and set aside.
  2. In a large bowl, toss eggplant slices with 1 tsp (5 mL) salt. Transfer eggplant slices to the prepared wire rack; avoid overlapping. Let stand for 30 minutes, until water forms on surface of eggplant slices. Use paper towels to dry both sides.
  3. Meanwhile, in a medium bowl, whisk together remaining Shredded Wheat Crumbs, Parmesan, parsley, 1 tsp (5 mL) Italian seasoning, 1/4 tsp (1 mL) salt, 1/4 tsp (1 mL) pepper and 1/4 tsp (1 mL) garlic powder. In a second medium bowl, whisk together eggs, milk, 1 tsp (5 mL) Italian seasoning, 1/4 tsp (1 mL) salt, 1/4 tsp (1 mL) pepper and 1/4 tsp (1 mL) garlic powder. In a third medium bowl, whisk together flour, 1 tsp (5 mL) Italian seasoning, 1/4 tsp (1 mL) salt, the remaining 1/4 tsp (1 mL) pepper and the remaining 1/2 tsp (2 mL) garlic powder.
  4. In batches, dip eggplant slices into flour mixture, then egg mixture and then coat in Shredded Wheat mixture.
  5. In a large skillet set over medium-high heat, add 2 tbsp (30 mL) oil. In batches to avoid crowding, fry battered eggplant for 4 to 6 minutes, turning once, until crispy and golden. Transfer to prepared baking sheet. Sprinkle remaining 1/4 tsp (1 mL) salt onto fried eggplant slices. Let cool slightly.
  6. Assembly: Spread 1/2 cup (125 mL) marinara sauce over bottom of prepared loaf pan. Top with one-third of eggplant slices, another 1/2 cup (125 mL) marinara sauce and one-third of mozzarella. Repeat with remaining eggplant, marinara and mozzarella.
  7. Bake in preheated oven for 25 to 30 minutes or until heated through and cheese is golden. Sprinkle remaining 1 tbsp (15 mL) Shredded Wheat Crumbs onto cheese and broil for 5 minutes or until golden and crispy. Let stand 10 minutes before serving.

Tips:

  • Instead of pan-frying in Step 5, bake coated eggplant slices in a 400°F oven for 15 to 20 minutes turning once, until golden and tender. Sprinkle with remaining 1/4 tsp (1 mL) salt. Proceed with the recipe.

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