YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a lighter twist on a classic Italian favorite featuring tender baked eggplant rounds coated in a crisp almond flour crust, layered with a tangy marinara sauce and a melty blend of part-skim mozzarella and Parmesan cheeses, accented by freshly chopped basil and parsley.
INGREDIENTS
0.5 medium Eggplant (150g)
0.5 cup Marinara Sauce (125g)
0.75 cup shredded Part-Skim Mozzarella (84g)
0.33 cup Grated Parmesan (30g)
0.25 cup Almond Flour (28g)
1 large Egg White (33g)
2 tbsp Fresh Basil
2 tbsp Fresh Parsley
0.5 tsp Garlic Powder
Salt and Pepper to taste
3 sprays Olive Oil
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds and lightly sprinkle with salt to draw out moisture. Pat dry after 10 minutes.
In a shallow bowl, whisk the egg white with garlic powder, salt, and pepper.
Place the almond flour in a separate shallow dish. Dip each eggplant slice first in the egg white mixture then dredge in almond flour, ensuring an even coating.
Arrange the coated eggplant slices on the prepared baking sheet and lightly spray with olive oil.
Bake the eggplant for about 20 minutes or until they start to turn crisp, flipping halfway through if desired.
Remove the pan and spoon a thin layer of marinara sauce over each slice. Sprinkle evenly with shredded mozzarella and grated Parmesan cheeses.
Return to the oven and bake for an additional 5-7 minutes until the cheeses are melted and bubbly.
Garnish with freshly chopped basil and parsley before serving.