Best Panko Crusted Eggplant Parmesan Recipes

PANKO-CRUSTED EGGPLANT PARMESAN

Panko-Crusted Eggplant Parmesan image

Provided by My Food and Family

Categories Recipes

Time 1h5m

Number Of Ingredients 15

Ingredients

3/4 cup panko bread crumbs
1/4 cup Kraft Grated Parmesan Cheese
1 tsp oregano
1/2 tsp salt
1/4 tsp black pepper
3 egg whites
1 large eggplant (about 1-1/2 lb.), cut into 1/2-inch slices
4 cloves garlic, peeled and sliced
2 cans (14-1/2 oz. each) diced tomatoes
1-1/2 tsp oregano
1/2 tsp salt
1/4 tsp red pepper flakes
1/2 cup fresh basil
1/2 cup Kraft shredded mozzarella cheese
1/2 lb angel hair pasta, cooked as directed on pkg.

Steps:

Preheat oven to 400°F. Place a large rack on a baking sheet and spray with cooking spray. In a pie plate, mix together panko crumbs, parmesan cheese, oregano, salt and pepper. In a second pie plate, lightly whisk egg whites. Dip each slice of eggplant into egg whites and then into panko mix. Coat both sides. Place eggplant on rack. Bake for 45 min or until browned and tender.
While eggplant cooks, make sauce. Coat a skillet with cooking spray. Over medium heat cook garlic until light brown. Add tomatoes, oregano, salt and red pepper flakes. Simmer, stirring occasionally, for 10 min. Tear basil into bite-size pieces and stir into sauce.
Overlap eggplant slices slightly on the baking sheet, making 4 piles. Spoon sauce evenly over each portion. Sprinkle with mozzarella cheese. Bake an additional 10 min. Serve eggplant with reserved, cooked pasta and any leftover sauce.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PANKO CRUSTED EGGPLANT PARMESAN RECIPE - (5/5)

Panko Crusted Eggplant Parmesan Recipe - (5/5) image

Provided by á-8479

Number Of Ingredients 15

Ingredients

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.

Steps:

Eggplant 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. SAUCE: 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.