YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Hero
Savor the satisfying crunch and rich flavors of our Crispy Baked Eggplant Parmesan Hero. This dish features tender baked eggplant slices coated in a light, protein-packed egg wash and whole wheat breadcrumbs, layered with a zesty marinara sauce and melty part-skim mozzarella with a sprinkle of Parmesan. Perfect for any meal, it's a delicious way to enjoy a plant-based twist while meeting your macro and calorie goals.
INGREDIENTS
1 medium Eggplant (200g)
1/4 cup Whole Wheat Breadcrumbs (30g)
2 large Eggs (approx. 100g total)
1/2 cup Marinara Sauce (125g)
2 oz Part-Skim Mozzarella (56g)
1 tbsp Grated Parmesan Cheese (5g)
Olive Oil Spray
PREPARATION
Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
Slice the eggplant lengthwise into about 1/2-inch thick slices. Lightly salt and let sit for 10 minutes to draw out moisture; then pat dry with paper towels.
Place whole wheat breadcrumbs in a shallow bowl. In a separate bowl, beat the eggs until well blended.
Dip each eggplant slice in the egg wash, allowing any excess to drip off, and then coat evenly with breadcrumbs.
Arrange the breaded eggplant slices on the prepared baking sheet and lightly spray the tops with olive oil spray.
Bake for 20-25 minutes, flipping halfway through, until the eggplant is tender and the coating is golden and crispy.
Remove from the oven and top each slice with a spoonful of marinara sauce, followed by an even layer of part-skim mozzarella.
Return to the oven for 3-5 minutes until the cheese is melted and bubbly. Sprinkle with grated Parmesan cheese before serving.
Serve warm and enjoy your crispy, delicious, protein-packed Eggplant Parmesan Hero.