YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a twist on a classic Italian favorite with this lighter take on Eggplant Parmesan. Crispy baked eggplant slices are layered with a rich marinara, melty part-skim mozzarella and Parmesan cheese, then finished with a dollop of low-fat cottage cheese and a sprinkle of fragrant fresh herbs. This dish delivers a satisfying crunch, tangy tomato flavor, and the comforting goodness of melted cheese, all while keeping the calories and protein in check.
INGREDIENTS
1/2 medium Eggplant (150g)
1/2 cup shredded Part-Skim Mozzarella (56g)
2 tbsp Grated Parmesan Cheese (10g)
1/2 cup Whole Wheat Panko Breadcrumbs (30g)
1/2 cup Marinara Sauce (125g)
1 large Egg
1/4 cup Low-Fat Cottage Cheese (60g)
2 tbsp chopped Fresh Basil
PREPARATION
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly salt them and let sit for 10 minutes to draw out moisture; then dab with paper towels.
In a shallow bowl, whisk the egg. In another dish, combine the whole wheat panko breadcrumbs with grated Parmesan cheese and a pinch of freshly ground pepper.
Dip each eggplant slice into the beaten egg, then coat evenly with the breadcrumb and Parmesan mixture.
Place the coated eggplant slices on the prepared baking sheet. Spray lightly with olive oil if available.
Bake for 20-25 minutes, flipping halfway through, until the eggplant is tender and the coating is crisp and golden.
When nearly finished, warm the marinara sauce in a small saucepan or microwave.
Remove the eggplant from the oven and top each slice with shredded mozzarella cheese. Return to the oven for 3-5 minutes, just until the cheese is melted.
Plate the eggplant slices, drizzle with a spoonful of warm marinara sauce, add a dollop of low-fat cottage cheese, and finish with a generous sprinkle of fresh basil.
Serve immediately and enjoy this healthier, protein-balanced twist on Eggplant Parmesan.