YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a light and satisfying take on a classic Italian dish. Tender rounds of baked eggplant are perfectly crisped in a delicate almond flour coating with a hint of nutritional yeast, then crowned with a vibrant marinara sauce, part-skim mozzarella, dollops of non-fat ricotta, and a sprinkle of Parmesan. Finished with fresh basil, each bite delivers a delightful balance of textures and a burst of herbaceous flavor.
INGREDIENTS
1 medium Eggplant
2 Egg Whites
1/4 cup Almond Flour
1 Tbsp Nutritional Yeast
1/2 cup Marinara Sauce
1/3 cup shredded Part-Skim Mozzarella
2 Tbsp Non-Fat Ricotta Cheese
1 Tbsp Parmesan Cheese
Fresh Basil sprigs
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Slice the eggplant into 1/4 inch thick rounds. Optionally, sprinkle lightly with salt and let sit for 10 minutes to remove excess moisture, then pat dry.
In a shallow bowl, whisk the egg whites until slightly frothy.
In another shallow dish, mix together the almond flour and nutritional yeast.
Dip each eggplant slice first into the egg whites, then coat evenly with the almond flour mixture. Place the coated slices on the prepared baking sheet.
Bake in the preheated oven for 20 minutes, flipping the slices halfway through to ensure even crisping.
Meanwhile, warm the marinara sauce in a small saucepan over low heat.
Once the eggplant slices are baked and crispy, arrange them on a serving plate. Spoon a thin layer of warm marinara sauce over each slice, then sprinkle with shredded mozzarella, add dollops of non-fat ricotta, and finish with a light dusting of Parmesan cheese.
Garnish generously with fresh basil leaves and serve immediately.