YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a lighter twist on a classic Italian favorite. This Crispy Baked Eggplant Parmesan features golden baked eggplant slices layered with tangy marinara sauce, melty part-skim mozzarella, a sprinkle of Parmesan, and a crunchy whole wheat breadcrumb coating. Fresh basil and oregano add a fragrant finish making this dish both satisfying and nutritious.
INGREDIENTS
1 medium Eggplant (300g)
1/2 cup Marinara Sauce (125g)
1/2 cup shredded Part-Skim Mozzarella (56g)
1 tablespoon Grated Parmesan Cheese (5g)
1/3 cup Whole Wheat Breadcrumbs (30g)
1 large Egg
1 handful Fresh Basil
1 teaspoon Dried Oregano
Olive Oil Spray
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly spray the parchment with olive oil spray.
Slice the eggplant into 1/4-inch thick rounds. Optionally, sprinkle with a little salt and let sit for 10 minutes to draw out moisture, then pat dry.
Prepare a dipping station by beating the egg in a shallow bowl. In another shallow dish, combine whole wheat breadcrumbs with dried oregano.
Dip each eggplant slice in the egg, ensuring it’s fully coated, then dredge in the breadcrumb mixture until evenly covered.
Arrange the breaded eggplant slices on the prepared baking sheet. Lightly spray the tops with olive oil spray to aid in crisping.
Bake in the oven for about 20 minutes, flipping halfway through, until the eggplant is tender and the coating is crisp and golden.
Remove the eggplant from the oven and spoon a thin layer of marinara sauce over each slice. Top with shredded mozzarella and a sprinkle of grated Parmesan.
Return to the oven for an additional 5-7 minutes, or until the cheeses are melted and bubbly.
Garnish with fresh basil before serving. Enjoy this light yet satisfying dish!