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Italian Eggplant
Italian Eggplant 1

Italian Eggplant

A delicious take on eggplant Parmesan. Our version is seasoned with traditional Italian spices and dredged in a crispy coating of All-Bran® cereal and real Parmesan cheese. Next, it's baked to perfection and served with warm tomato sauce. Add a mixed green salad and Sunday dinner is done!

Products Used: Kellogg's® All-Bran® Complete® Wheat Flakes Cereal
Servings: 48 slices & 3 qts. sauce


  • 3 cups (13 ounces) all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon black pepper
  • 2 tablespoons Italian seasoning
  • 1 quart (32 fl. ounces) egg substitute
  • 1 pint (16 fl. ounces) fat-free milk
  • 1 pint Parmesan cheese, ground
  • 2 quarts (16 ounces) Kellogg’s® All-Bran® Complete® Wheat Flakes cereal
  • 10 each (10 pounds) small eggplants, each sliced diagonally into approximately 5, 1/2-inch slices
  • 3 quarts (96 fl. ounces) Italian seasoned, chopped tomatoes (or bottled pasta sauce)
  • 1 pint (6 ounces) fresh basil, chopped fresh basil


1. Preheat oven to 375º F.
2. Lightly spray 2 hotel pans with cooking spray. Set aside.
3. In a mixing bowl, mix flour, salt, pepper, and Italian seasoning. Set aside.
4. In another mixing bowl, whisk together egg substitute and milk. Set aside.
5. In a third mixing bowl, mix Parmesan cheese and cereal. Set aside.
6. Dredge each eggplant slice first in flour, then egg, then cereal, coating each slice well.
7. Place breaded eggplant slices in single layer on prepared sheet pan and bake 20-25 minutes.
8. While eggplant bakes, place tomatoes or sauce in small sauce pan. Heat just until boiling.
9. Remove eggplant from oven and sprinkle with basil. Serve with warmed tomato sauce.