YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Hero
Enjoy this creative twist on classic Eggplant Parmesan—a crispy, baked eggplant hero layered with a rich marinara, dollops of creamy low‐fat ricotta, savory turkey ham, and a sprinkle of Parmesan. Every bite bursts with a medley of textures, from the crunchy almond flour coating to the luscious melted cheeses, making it a satisfying meal any time of day.
INGREDIENTS
0.5 medium Eggplant (150g)
2 large Eggs (100g total)
0.5 cup Marinara Sauce (125g)
0.33 cup Low-Fat Ricotta (75g)
1 tablespoon Parmesan Cheese (5g)
1 ounce Turkey Ham (28g)
0.25 cup Almond Flour (28g)
PREPARATION
Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly salt them and let sit for 10 minutes, then pat dry.
In a shallow bowl, beat the eggs until smooth.
Place the almond flour in a separate shallow dish. Dip each eggplant slice in the egg, letting excess drip off, then coat evenly with almond flour.
Arrange the coated eggplant slices on the baking sheet and bake for 20-25 minutes, flipping halfway, until they are golden and crispy.
Remove the eggplant from the oven. Spoon a thin layer of marinara sauce over each slice, then add a dollop of low-fat ricotta.
Layer with a slice of turkey ham and sprinkle with Parmesan cheese.
Return the assembled eggplant heroes to the oven for an additional 5 minutes to allow the toppings to warm and the cheese to melt slightly.
Garnish with fresh basil if desired, and serve warm.