YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant with Fresh Marinara
Enjoy a delicious twist on a classic comfort dish. Tender eggplant slices are coated in a light egg wash and whole wheat breadcrumbs, then baked until irresistibly crispy. Topped with a vibrant, homemade marinara and melted part-skim mozzarella, this dish offers a satisfying blend of flavors and textures that's perfect for any meal.
INGREDIENTS
1 medium Eggplant (200g)
1/2 cup Marinara Sauce (125g)
4 ounces Part-Skim Mozzarella Cheese (113g)
1/4 cup Whole Wheat Breadcrumbs (15g)
1 large Egg (50g)
0.5 tsp Olive Oil Spray (2.3g)
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 salt the slices and let them sit for 10 minutes to draw out excess moisture; then pat dry.
In a shallow bowl, whisk the egg until smooth. In another bowl, place the whole wheat breadcrumbs.
Dip each eggplant slice first into the egg wash, allowing the excess to drip off, then coat evenly on both sides with breadcrumbs.
Place the breaded eggplant slices on the prepared baking sheet. Lightly spray or drizzle olive oil over the top to help achieve maximum crispiness.
Bake in the preheated oven for about 20-25 minutes, flipping halfway through, until the eggplant is golden and crisp.
In a small saucepan, warm the marinara sauce over low heat. Once heated, spoon a thin layer of the sauce over each baked eggplant slice.
Sprinkle the part-skim mozzarella cheese evenly over the sauced slices, then return to the oven for an additional 5 minutes or until the cheese is melted and slightly bubbly.
Serve warm and enjoy this deliciously crispy and flavorful dish, perfect for breakfast, lunch, or dinner.