YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Hero
Enjoy a delicious twist on a classic Italian favorite with this Crispy Baked Eggplant Parmesan Hero. Tender, lightly breaded eggplant slices are baked to perfection and layered with a rich tomato sauce, melted low‐fat mozzarella, and a sprinkle of grated Parmesan. Fresh basil and a hint of garlic complete this satisfying dish, creating a hearty meal that's both flavorful and balanced.
INGREDIENTS
1 small Eggplant (200g)
1 large Egg
1/2 cup Whole Wheat Breadcrumbs (30g)
1/4 cup Parmesan Cheese (28g)
1/2 cup Low-Fat Mozzarella Cheese (56g)
1/2 cup Tomato Sauce (125g)
1 tsp Olive Oil
Fresh Basil (4 sprigs)
1 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your 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 the slices and let them sit for about 10 minutes to draw out bitterness, then pat them dry with a paper towel.
In a shallow bowl, whisk the large egg with a pinch of salt, pepper, and garlic powder. In another bowl, place the whole wheat breadcrumbs.
Dip each eggplant slice into the egg wash, allowing any excess to drip off, then coat it evenly with the breadcrumbs.
Arrange the breaded eggplant slices on the prepared baking sheet. Drizzle lightly with olive oil.
Bake the eggplant slices in the preheated oven for 20 minutes, flipping halfway through, until they are crisp and golden.
Remove the baking sheet and spoon a thin layer of tomato sauce onto each slice. Sprinkle evenly with low-fat mozzarella and grated Parmesan cheese.
Return the pan to the oven and bake for an additional 5-7 minutes, or until the cheese has melted and become bubbly.
Garnish with fresh basil leaves before serving. Enjoy your Crispy Baked Eggplant Parmesan Hero as a satisfying meal any time of day.