YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Savor the rich flavors of tender baked eggplant layered with a vibrant marinara, melted part-skim mozzarella, and a sprinkle of sharp Parmesan. Finished with a crispy, egg-coated panko crust and fresh basil, this dish delivers a satisfying and balanced meal perfect for dinner.
INGREDIENTS
1 medium Eggplant (150g)
1/2 cup Marinara Sauce (125g)
1/4 cup Panko Breadcrumbs (15g)
1/4 cup grated Parmesan Cheese (25g)
1/2 cup shredded part-skim Mozzarella (56g)
2 Large Eggs
1 teaspoon Olive Oil
2 tablespoons Fresh Basil
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly drizzle with olive oil.
Slice the eggplant into 1/4-inch thick rounds. Season lightly with salt if desired and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
Set up a coating station: In one bowl, beat the 2 eggs. In a shallow dish, combine the panko breadcrumbs with the grated Parmesan cheese.
Dip each eggplant slice first in the egg mixture, then coat evenly in the breadcrumb-Parmesan mixture.
Place the coated eggplant slices on the prepared baking sheet and bake for about 20 minutes, flipping halfway through, until they are golden and crispy.
Meanwhile, warm the marinara sauce in a small saucepan over low heat.
Once the eggplant is baked, layer the slices in a baking dish. Spoon warmed marinara sauce evenly over the slices and sprinkle the shredded mozzarella on top.
Return the dish to the oven for an additional 5-7 minutes, or until the cheese has melted and begins to bubble.
Remove from the oven and garnish with freshly torn basil leaves. Serve hot.