I am a food enthusiast and am always trying new recipes. I love to garden, get crafty, and read a good book!
Eggplant Parmesan With Crushed Cracker Coating
I've always enjoyed eggplant Parmesan, but frying eggplant is always so messy, and recipes always call for so much oil. I wanted to see if I could make a healthier version, and this recipe did not disappoint.
I had planned to use breadcrumbs to coat the eggplant, but finding none in my pantry, I got creative and used saltine crackers instead. I think this recipe would have been just as tasty using Ritz crackers or some other type of cracker, but the saltines worked nicely.
Because my son is allergic to eggs, I coated the eggplant in Vegenaise, which is a substitute for mayo. You could just as easily coat the eggplant in a milk and egg wash, or even sour cream. Do what works best for you! For us, this worked and it kept the eggplant from getting too dry.
I have included an option to top the eggplant with a bit of cheese, but if you'd like to keep this dish vegan, just omit the cheese.
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
Serves 4-6 people
- 1 eggplant, peeled and sliced into rounds
- 2 cups crushed crackers
- 1/2 teaspoon dried basil
- 2 tablepoons wheat germ
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion salt
- 1/2 cup Vegenaise (or substitute sour cream)
- pinch salt and pepper
- 1 pound spaghetti
- 1 jar your favorite tomato sauce, heated
- 1-2 tablespoons olive oil
- Start by preheating the oven to 375 degrees. Then peel the entire eggplant and slice into rounds of even thickness.
- In a bowl, add crushed crackers and all spices. Stir to combine.
- Using a spoon or small spatula, coat the eggplant slices with the Vegenaise. Immediately after, place each eggplant slice, one by one, into the cracker mixture. Press crumbs and spices onto the eggplant slice to help them stick. Flip it over and press more onto the other side.
- Once each eggplant slice is coated, place it on a greased baking sheet. Repeat until every eggplant slice is coated in the cracker mixture. Brush or spray with oil and begin baking.
- Keep an eye on the eggplant as it cooks. I flipped mine every 10-15 minutes to ensure the crackers on top weren't burning and to encourage even cooking on both sides.
- While the eggplant is in the oven, boil a pot of water and cook pasta according to the package instructions. Drain and set aside when cooked.
- Heat tomato sauce and have ready for when eggplant is cooked.
- Using a fork, pierce a slice of eggplant to test for doneness. Eggplant is cooked when it is fork-tender. If you would like, you can add a spoonful of sauce to each eggplant slice and top with cheese. Bake for 10 more minutes or until cheese is melted. Otherwise, serve as is, top with sauce, and enjoy with spaghetti.
© 2019 Lisa Bean