Home Recipes Terra-Crusted Eggplant Parmesan

Terra-Crusted Eggplant Parmesan

Total Time: 40 mins.
Prep Time: 10 mins.
Cook Time: 30 mins.
Serves: 6


2 large eggplants (about 1 1/4 lb/625 g)
3/4 tsp (4 mL) salt, divided
1/2 cup (125 mL) all-purpose flour
1/4 tsp (1 mL) each pepper and garlic powder 
2 bags (170 g) Terra®Chips - Exotic Original
2 eggs
1/4 cup (60 mL) vegetable oil
3 cups (750 mL) tomato sauce
2 cloves garlic, minced
1 tsp (5 mL) dried oregano
3 cups (750 mL) shredded mozzarella cheese
1/2 cup (125 mL) grated Parmesan cheese

Star Product

Exotic Original


  1. Preheat oven to 375°F (190°C).
  2. Slice eggplants into 1/4-inch (5 mm) thick slices; rub both sides of slices with 1/2 tsp (2 mL) salt. Place in colander set in sink; let stand for 15 minutes. Rinse under water and pat dry.
  3. Mix together flour, remaining salt, pepper and garlic powder in shallow dish. Using rolling pin, crush Terra chips; transfer to separate shallow dish. In separate shallow dish, whisk eggs with 1 tbsp (15 mL) water.
  4. Dip eggplant in flour mixture, then eggs, then in crushed chips; place on waxed paper.
  5. Heat half of the oil in large saucepan set over medium-low heat; fry eggplant in batches for 3 to 5 minutes per side or until golden.
  6. Mix together tomato sauce, 1/4 cup (60 mL) water, garlic and oregano. Spread one-third of the sauce in greased 13- x 9-inch (3.5 L) baking dish. Arrange one-third of the eggplant slices over top; then sprinkle with one-third of the mozzarella cheese. Repeat layers twice, starting with sauce.
  7. Sprinkle Parmesan cheese over top. Bake for 35 to 40 minutes or until cheese is melted and top is golden.


Substitute provolone for mozzarella cheese if desired.