YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy this elevated twist on a classic Italian favorite. Layers of tender baked eggplant, lightly crisped with almond flour, are topped with a rich tomato sauce, melty part-skim mozzarella, and a sprinkle of Parmesan. Finished with a flash of fresh basil and parsley, this dish delivers a satisfying crunch and savory flavor that makes every bite delightful.
INGREDIENTS
1 medium Eggplant (200g)
1 large Egg
1/2 cup Tomato Sauce (125g)
3/4 cup Part-Skim Mozzarella Cheese (85g)
2 tbsp Grated Parmesan Cheese (10g)
1/4 cup Almond Flour (24g)
Olive Oil Cooking Spray
4 sprigs Fresh Basil
4 sprigs Fresh Parsley
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. Sprinkle lightly with salt and let sit for 10 minutes to draw out moisture, then pat dry with a paper towel.
In a shallow bowl, beat the egg. In another bowl, add the almond flour.
Dip each eggplant slice first in the egg and then coat evenly with almond flour.
Place the coated eggplant slices on the prepared baking sheet. Lightly spray the tops with olive oil cooking spray.
Bake for 20-25 minutes, flipping halfway through, until the slices are golden and crispy.
Meanwhile, warm the tomato sauce in a small saucepan over medium heat.
Arrange the baked eggplant slices on an oven-safe dish. Spoon a thin layer of tomato sauce over each slice, then sprinkle with the part-skim mozzarella and a light dusting of Parmesan cheese.
Return the dish to the oven for an additional 5-7 minutes until the cheeses are melted and bubbly.
Garnish with fresh basil and parsley before serving.