YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
A lighter twist on the classic Eggplant Parmesan featuring tender baked eggplant rounds crisped in a herbed whole wheat breadcrumb coating, lightly dipped in egg wash, and topped with melted part-skim mozzarella and savory Parmesan. Fresh basil and oregano add a burst of garden-fresh flavor to each bite.
INGREDIENTS
1 medium Eggplant (~200g)
1 large Egg
3 ounces Part-Skim Mozzarella Cheese
1/4 cup Grated Parmesan Cheese
1/3 cup Whole Wheat Panko Breadcrumbs
2 tablespoons Fresh Basil
2 tablespoons Fresh Oregano
2 cloves Garlic
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly salt the slices and let them sit for 10 minutes to draw out moisture, then gently pat dry with a paper towel.
In a shallow bowl, whisk the egg with a pinch of salt and pepper. In another bowl, combine the whole wheat panko breadcrumbs with finely chopped garlic, fresh basil, and oregano.
Dip each eggplant slice first in the egg wash and then coat evenly with the breadcrumb and herb mixture.
Place the breaded eggplant slices on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, flipping once halfway through, until the coating is golden and crispy.
Remove the eggplant slices from the oven. Sprinkle each slice with the part-skim mozzarella and grated Parmesan cheese.
Return the slices to the oven and bake for an additional 5 minutes or until the cheese has melted and is bubbly.
Garnish with a few extra fresh basil leaves and serve warm.