Baked Egg Plant Parmesan

  • 3 tablespoons melted butter
  • ½ cup Corn Flakes cereal crumbs
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon salt
  • Dash of pepper
  • 1 small eggplant
  • 1 egg, beaten
  • 1 cup marinara sauce
  • 2 ounces (½ cup) shredded mozzarella cheese


  • Preheat oven to 400°F (200°C).
  • Pour melted butter into an 11 x 7-inch baking dish. Set aside.
  • Place egg in a shallow dish. Set aside.
  • In a separate shallow dish, combine Corn Flakes crumbs, Parmesan cheese, salt, and pepper. Set aside.
  • Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in a single layer in the prepared baking dish.
  • Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes.
  • Pour marinara sauce over eggplant and top with mozzarella cheese. Bake for 3-5 more minutes, or until cheese is melts.

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