YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a lighter twist on the classic Italian dish featuring tender, crispy baked eggplant layered with a vibrant, homemade marinara, melty fresh mozzarella, and a sprinkle of Parmesan. Enhanced with whole wheat breadcrumbs and enriched with a duo of egg and egg white for an extra protein boost, this dish is finished with fresh basil for a fragrant, herbaceous lift.
INGREDIENTS
1 medium Eggplant (approx. 200g)
1/2 cup Marinara Sauce (approx. 120g)
4 ounces Fresh Mozzarella (part-skim)
1 tablespoon Grated Parmesan Cheese
1/3 cup Whole Wheat Breadcrumbs
1 large Egg (whole)
1 large Egg White
1/4 cup Fresh Basil
Salt and Pepper to taste
Olive Oil Cooking Spray
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly spray with olive oil cooking spray.
Slice the eggplant into 1/4-inch thick rounds. Arrange the slices on the baking sheet and season lightly with salt and pepper.
In a shallow bowl, whisk together the whole egg and the egg white. In another shallow dish, combine the whole wheat breadcrumbs with a pinch of salt and pepper.
Dip each eggplant slice first in the egg mixture, then coat evenly with the breadcrumb mixture.
Bake the breaded eggplant slices in the preheated oven for about 20 minutes, flipping halfway through until they are golden and crispy.
Meanwhile, warm the marinara sauce in a small saucepan over low heat.
Once the eggplant is crispy, transfer slices to an oven-safe dish. Spoon a thin layer of marinara sauce over each slice, and top with sliced fresh mozzarella. Add a light sprinkle of grated Parmesan cheese on top.
Return the dish to the oven and bake for an additional 5-7 minutes, just until the cheeses begin to melt.
Garnish with fresh basil leaves before serving. Enjoy your Crispy Baked Eggplant Parmesan with Fresh Herbs!