YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a beautifully baked eggplant dish featuring thinly sliced and crisped eggplant layered with a rich homemade marinara, melted part-skim mozzarella, and a sprinkle of tangy parmesan. Finished with a light egg wash for enhanced crispiness and fresh basil for a burst of herbaceous flavor, this dish offers a refined take on classic comfort food while keeping your nutritional targets in mind.
INGREDIENTS
1 portion Eggplant (200g)
1/2 cup Marinara Sauce (125g)
2 ounces Part-Skim Mozzarella Cheese (56g)
1 tbsp Grated Parmesan Cheese (5g)
1/3 cup Whole Wheat Breadcrumbs (40g)
1 large Egg (whole, 50g)
1 large Egg White (33g)
Fresh Basil sprigs (about 3 sprigs)
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. Pat them dry with a paper towel to remove excess moisture.
In a shallow bowl, whisk together the whole egg and egg white to create a light egg wash.
Dip each eggplant slice into the egg wash, then lightly coat with whole wheat breadcrumbs on both sides.
Place the breaded eggplant slices on the prepared baking sheet. Lightly spray or drizzle with a minimal amount of olive oil if desired for extra crispiness.
Bake the slices for about 20 minutes, flipping them halfway through, until they become golden and crispy.
Remove the eggplant slices from the oven. Spoon a thin layer of marinara sauce over each slice, then top with mozzarella and a sprinkle of parmesan cheese.
Return the slices to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil leaves just before serving and enjoy your delicious, crispy baked eggplant parmesan.