YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a lighter take on a classic Italian favorite. This baked eggplant Parmesan features tender, oven-roasted eggplant slices layered with a rich tomato sauce, melted part-skim mozzarella, and a sprinkle of sharp Parmesan cheese, all accented with vibrant fresh basil. Perfectly crispy and full of flavor, this dish provides a satisfying balance of textures and tastes.
INGREDIENTS
1 medium Eggplant (300g)
0.5 cup Panko Breadcrumbs (30g)
60g Part-Skim Mozzarella Cheese, shredded
0.25 cup Parmesan Cheese, grated (25g)
0.5 cup Tomato Sauce (120g)
0.25 cup Fresh Basil, chopped
1 tsp Olive Oil Cooking Spray
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly spray both sides of the slices with olive oil cooking spray.
Dredge each eggplant slice in panko breadcrumbs, pressing gently to help the crumbs adhere.
Place the breaded eggplant slices on the prepared baking sheet in a single layer.
Bake the eggplant for 20-25 minutes, flipping halfway through, until they are golden and crispy.
In a baking dish, layer the baked eggplant with tomato sauce, then sprinkle with shredded mozzarella and grated Parmesan cheese.
Repeat layering if desired, finishing with a generous topping of cheese.
Return the assembled dish to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
Garnish with freshly chopped basil before serving.