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Italian Eggplant
Italian Eggplant 1

Italian Eggplant

Products Used: All-Bran Flakes* Cereal
Servings: 24

Ingredients

  • 3/4 cup All-purpose flour
  • 1 tbsp Italian seasoning
  • 1 1/2 tsp fresh Ground pepper
  • 1 tsp Salt
  • 1 cup Liquid egg substitute
  • 1/2 cup Skim milk
  • 8 cups Kellogg’s* All-Bran Flakes* cereal
  • 2 cups grated Parmesan cheese
  • 5 small (6 lbs total) Eggplants, each sliced diagonally into about 5, 1/2-inch slices
  • 6 cups Pasta sauce
  • 1 cup chopped Fresh basil

Directions

1. Whisk together flour, Italian seasoning, pepper and salt; set aside.
2. In bowl, whisk together egg substitute and milk; set aside.
3. In another bowl, crush together cereal and cheese.
4. Dredge each eggplant slice in flour, egg, then cereal, coating each slice well.
5. Place breaded eggplant slices in single layer on 2 greased baking sheets and bake in preheated 375° F oven for 20-25 minutes.
6. Meanwhile, bring sauce to a simmer.
7. Remove eggplant from oven and sprinkle with basil. Serve topped with warmed tomato sauce.