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Dairy
Easy
50 Minutes
Diets 
A fast, no-oven method that delivers slow-roasted flavor—perfect for Chanukah or anytime you want a crispy, cheesy appetizer.
Generated by Rikki Kovalenko
Betty Crocker
1 large eggplant, peeled and thinly sliced
olive oil, for drizzling
1/4 cup seasoned breadcrumbs (plus more for breading)
1/4–1/2 cup tomato sauce
1/2–1 cup shredded mozzarella or Italian-blend cheese
additional seasonings (optional)
parmesan (optional)
1 to 2 eggs, beaten, for breading
oil, for frying
Line the Betty Crocker pan with parchment paper. Drizzle lightly with olive oil.
Arrange eggplant slices in a single layer. Drizzle with additional olive oil. Cover and cook over medium heat for 10 minutes. Flip the slices, cover again, and cook for another 10 minutes, until very tender.
Sprinkle breadcrumbs evenly over the eggplant. Spoon tomato sauce on top, then scatter cheese (and optional Parmesan or seasonings). Cover and cook for 10 minutes more, or until the cheese is melted and bubbly.
Fold the sides of the parchment toward the center and gently flatten the mixture into an even layer. At this stage, you may serve immediately as a skillet-style eggplant Parmesan.
Allow the mixture to cool completely, then refrigerate until firm. Scoop and shape into balls.
Set out two plates, one with beaten egg and one with breadcrumbs. Roll balls first in egg, then in breadcrumbs. Heat oil in a deep pan and fry until golden brown on all sides. Drain on paper towels.
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Savory and delicious!! What a hit?!
This looks insane!!
Rikki this recipe looks awesome can’t wait to try this!!!!