YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Savor a delightful twist on a classic Italian dish with perfectly crispy baked eggplant layered with a rich, homemade marinara sauce and melted cheeses. This version features a light whole wheat breadcrumb coating, fresh basil, and an extra boost of protein from an ample serving of mozzarella, making it both satisfying and nutritious.
INGREDIENTS
0.5 medium Eggplant (approx 200g)
0.25 cup Whole Wheat Breadcrumbs (approx 30g)
1 large Egg
0.5 cup Marinara Sauce (approx 125g)
3 ounces Fresh Mozzarella Cheese
1 tablespoon Grated Parmesan Cheese
2 tablespoons Fresh Basil, chopped
1 spray Olive Oil
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with olive oil spray.
Slice the eggplant into 1/2-inch thick rounds. Lay the slices on a paper towel to absorb some moisture.
In a shallow bowl, mix the whole wheat breadcrumbs with chopped fresh basil. In another bowl, beat the egg.
Dip each eggplant slice first into the egg, then coat evenly with the breadcrumb mixture.
Place the breaded eggplant slices onto the prepared baking sheet. Lightly spray the tops with olive oil spray.
Bake for 20-25 minutes until the eggplant is tender and the coating is crispy and golden.
Remove the eggplant from the oven and spoon a thin layer of marinara sauce over each slice.
Top each with sliced fresh mozzarella and a sprinkle of grated Parmesan cheese.
Return to the oven for an additional 5 minutes until the cheese softens and melts.
Garnish with extra fresh basil before serving. Enjoy your delicious, crispy baked Eggplant Parmesan!