YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a lighter twist on the classic Eggplant Parmesan with a crisp baked coating, zesty marinara, and a melty blend of cheeses infused with fresh basil and oregano. This dish delivers vibrant flavors and a satisfying bite, perfect for a balanced dinner that doesn’t compromise on taste.
INGREDIENTS
1 medium Eggplant (300g)
1/4 cup Whole Wheat Breadcrumbs (30g)
1/2 cup Marinara Sauce (125g)
2 Tbsp Parmesan Cheese (10g)
1/3 cup Part-Skim Mozzarella Cheese (37g)
2 large Eggs
1 tsp Olive Oil
2 Tbsp Fresh Basil
1 tsp Dried Oregano
1 tsp Garlic Powder
PREPARATION
Preheat your oven to 425°F and lightly line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Arrange them on a paper towel, lightly sprinkle with salt, and let sit for 10 minutes to draw out excess moisture. Pat them dry.
In a shallow bowl, whisk the eggs. In another shallow dish, combine whole wheat breadcrumbs, garlic powder, and dried oregano.
Dip each eggplant slice first in the egg wash, then coat generously with the breadcrumb mixture.
Place the coated eggplant slices on the prepared baking sheet and lightly drizzle or spray with olive oil.
Bake for 20 minutes, flipping halfway, until crisp and golden.
Remove the eggplant from the oven and spoon a thin layer of marinara sauce over each slice. Sprinkle with Parmesan and mozzarella cheeses, and top with fresh basil.
Return to the oven for an additional 5-7 minutes until the cheese is melted and bubbly.
Serve warm and enjoy your crispy, flavorful Eggplant Parmesan.