YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant with Fresh Marinara
Enjoy a reimagined twist on a classic Italian favorite. Tender eggplant rounds are coated in a crispy almond flour and herb mixture, baked to golden perfection, and topped with a fresh, zesty marinara sauce and melted mozzarella. This dish offers a delightful mix of textures and flavors that is both satisfying and balanced.
INGREDIENTS
1 medium Eggplant (≈200g)
2 large Eggs
1/3 cup Almond Flour (≈30g)
1 cup Fresh Marinara Sauce (≈240g)
1.5 oz Part-Skim Mozzarella Cheese
1 tsp Italian Seasoning
1 tsp Garlic Powder
Salt and Pepper to taste
Olive Oil Cooking Spray
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper. Spray lightly with olive oil.
Slice the eggplant into 1/4-inch thick rounds. Season lightly with salt and let sit for 10 minutes to draw out moisture; pat them dry with a paper towel.
In a shallow bowl, beat the eggs. In another plate, combine the almond flour, Italian seasoning, garlic powder, and a pinch of salt and pepper.
Dip each eggplant slice first into the beaten eggs, then dredge in the almond flour mixture ensuring both sides are evenly coated.
Arrange the coated eggplant slices on the prepared baking sheet. Lightly spray the tops with olive oil for extra crispiness.
Bake in the preheated oven for about 20-25 minutes, flipping once halfway through, until they are golden brown and crispy.
Warm the fresh marinara sauce in a small saucepan over low heat. Once the eggplant is baked, place the slices on a serving plate, spoon marinara over them evenly, and sprinkle the part-skim mozzarella cheese on top.
Return the plate to the oven for an additional 3-5 minutes, just until the cheese melts slightly. Serve warm and enjoy!