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Cornmeal-Parmesan-Crusted Eggplant W/ Roasted Vegetable Puree

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“An interesting twist on eggplant parmesan. Can be made ahead and kept refrigerated to be cooked the next day. Serve alone, over noodles, rice, or have as a sandwich. RSC4”
1hr 30mins

Ingredients Nutrition


  1. Place tomatoes, onion (seasoned with 1/4 tsp, each, curry and cayenne), peppers in a preheated 450°F oven.
  2. Roast for 20 minutes or until charred to the amount desired.
  3. Meanwhile, get 3 shallow, wide-rimmed bowls or plates.
  4. Place flour, and 1/8 tsp curry in one and mix.
  5. Place egg whites, soy sauce, and 1/4 tsp curry in another and whisk to combine until mixed and foamy.
  6. Place cornmeal, parm, and 1/4 tsp curry in the last and mix.
  7. **LET'S PLAY "Wet Hand, Dry Hand"**.
  8. With your "dry hand," place eggplant slice in flour mix and coat both sides.
  9. Tap the excess.
  10. Place in the egg bowl.
  11. With your other hand (your "wet hand"), coat both sides with the egg wash and place in cornmeal plate.
  12. With "dry hand," sprinkle cornmeal entirely over eggplant.
  13. Flip with "wet hand" (this is fun, isn't it?;) and sprinkle again with "dry hand".
  14. Pick up with wet hand, tap the excess, and set aside.
  15. Repeat until all slices are coated.
  16. ***SAUCE***.
  17. After cooled, place all veggies in food processor or blender with 1/4-1/2 tsp cayenne and whiz.
  18. That's it!
  19. ***COOKING***.
  20. You can pan-fry in a nonstick with cooking spray or you can bake.
  21. If baking, preheat to 350°F.
  22. Bake for 10 minutes, then flip them over and bake for another 5 or so.
  23. Just microwave the sauce and there you go!

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