YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Savor the delightful crunch of lightly breaded eggplant rounds baked to golden perfection and layered with zesty marinara, melty light mozzarella, and a hint of tangy Parmesan. Finished with a dollop of creamy cottage cheese and fresh basil, this dish offers a gourmet twist on a classic comfort meal that's both hearty and balanced.
INGREDIENTS
1 medium Eggplant (200g)
1 large Egg
1 Egg White (from one egg)
1/3 cup Whole Wheat Breadcrumbs
1/2 cup Marinara Sauce
1/2 cup Light Mozzarella Cheese, shredded
1 tbsp Grated Parmesan Cheese
1/4 cup Part-Skim Cottage Cheese
Fresh Basil sprigs
Salt, Pepper, Garlic Powder, and Dried Oregano (to taste)
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
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.
In a shallow bowl, beat 1 whole egg and 1 egg white together. In another shallow dish, spread the whole wheat breadcrumbs mixed with garlic powder, dried oregano, salt, and pepper.
Dip each eggplant slice first in the egg mixture, allowing excess to drip off, then coat evenly with the breadcrumb mixture.
Place the coated eggplant slices on the prepared baking sheet. Lightly spray or drizzle with a small amount of oil if desired for extra crispiness.
Bake the eggplant slices for 20 minutes, flipping halfway through, until they are golden and crispy.
Remove from oven and top each slice with a spoonful of marinara sauce, a sprinkle of light mozzarella, and a dusting of Parmesan cheese.
Return to the oven for an additional 5 minutes, just until the cheese begins to melt.
Plate the baked eggplant, add a dollop of part-skim cottage cheese on top, and garnish with fresh basil sprigs.
Serve warm and enjoy your nutrient-packed, crispy eggplant Parmesan infused with fresh herbs.