YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a lighter twist on a classic favorite with tender eggplant layered with a zesty marinara sauce, melted part-skim mozzarella, and a sprinkle of Parmesan, all brought together with crispy whole wheat breadcrumbs and fresh basil. This dish balances hearty flavors with a crisp texture, making it a satisfying meal any time of the day.
INGREDIENTS
200g Eggplant
56g shredded Part-Skim Mozzarella Cheese
14g Grated Parmesan Cheese
30g Whole Wheat Breadcrumbs
1 Egg (50g)
125g Marinara Sauce
5g Fresh Basil
PREPARATION
Preheat the oven to 425°F (220°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 moisture, then pat them dry with a paper towel.
In a shallow bowl, beat the egg. In another bowl, combine the whole wheat breadcrumbs with half of the grated Parmesan and some freshly ground black pepper.
Dip each eggplant slice in the egg, then coat thoroughly in the breadcrumb mixture.
Place the coated slices on the prepared baking sheet and lightly spray or drizzle a small amount of olive oil over them.
Bake the slices for 20 minutes, flipping halfway through, until they become crispy and golden.
In a small baking dish, layer the baked eggplant slices with marinara sauce, shredded mozzarella, and a sprinkle of Parmesan. Repeat layers as desired.
Return the dish to the oven and bake for an additional 10 minutes until the cheese is melted and bubbly.
Garnish with freshly torn basil leaves before serving.