YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Hero
Savor the delightful fusion of crispy baked eggplant layered with a rich marinara sauce, oozy low-fat mozzarella, and a sprinkle of Parmesan, all nestled in a hearty whole wheat hero roll. This creative twist on a classic Italian favorite delivers satisfying crunch, aromatic herbs, and melty cheesy goodness, perfect for breakfast, lunch, or dinner.
INGREDIENTS
1 medium slice Eggplant (100g)
1 Whole Wheat Hero Roll (70g)
1/2 cup shredded Low-Fat Mozzarella Cheese (56g)
1 tablespoon Parmesan Cheese (5g)
1/4 cup Marinara Sauce (62g)
1 Egg White (33g)
1 tablespoon Whole Wheat Breadcrumbs (7g)
3 Fresh Basil leaves
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Brush lightly with a bit of cooking spray or a small drizzle of olive oil if desired for extra crispness.
In a shallow dish, whisk the egg white. In another dish, combine the whole wheat breadcrumbs and fresh chopped basil leaves.
Dip each eggplant slice first into the egg white then dredge in the breadcrumb mixture, pressing gently to adhere.
Arrange the coated eggplant slices on the baking sheet. Bake for 20 minutes, flipping halfway through, until the coating is golden and crispy.
Meanwhile, warm the marinara sauce in a small pot on low heat.
To assemble your hero, split the whole wheat roll open. Layer the baked eggplant slices, drizzle with marinara sauce, sprinkle the shredded low-fat mozzarella and Parmesan cheese on top.
(Optional) Place the assembled hero in the oven for 3-5 minutes to melt the cheese slightly, or enjoy immediately as is.
Serve warm and savor every bite.