YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a light yet comforting take on the classic Eggplant Parmesan. This dish features tender baked eggplant slices, delicately breaded with almond flour and baked to a satisfying crisp, then topped with a vibrant homemade marinara sauce, melted part-skim mozzarella, a sprinkle of Parmesan, and a burst of fresh basil. Each bite delivers delightful textures and flavors without the heaviness, making it a perfect choice for a clean, balanced meal.
INGREDIENTS
200g Eggplant, sliced
0.33 cup Almond Flour (28g)
1 Large Egg (50g)
0.5 cup Marinara Sauce (125g)
0.5 cup Part-Skim Mozzarella (56g)
1 tbsp Grated Parmesan
4 Fresh Basil Leaves
1 tsp Italian Seasoning
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly salt the slices and let them rest for 10 minutes to draw out excess moisture, then pat dry with a paper towel.
Place the almond flour in a shallow dish and season with Italian seasoning, salt, and black pepper.
In another shallow bowl, beat the egg to create an egg wash.
Dip each eggplant slice first into the egg wash and then coat thoroughly with the seasoned almond flour. Place the coated slices on the prepared baking sheet.
Bake the eggplant slices in the preheated oven for about 20 minutes, flipping halfway through to ensure they become evenly crisp.
Remove the baking sheet, and spoon a thin layer of marinara sauce over each slice. Sprinkle evenly with part-skim mozzarella and a light dusting of Parmesan cheese.
Return to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil leaves. Let cool slightly before serving.