YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Marinara
Enjoy a delightfully crispy baked eggplant parmesan, layered with a robust, homemade fresh marinara and melty part-skim mozzarella, accented by a hint of Parmesan and a crunchy whole wheat breadcrumb topping. This dish offers a savory, comforting experience with a light, gourmet twist—perfect for a satisfying dinner that doesn't break your calorie targets.
INGREDIENTS
1 medium Eggplant (300g)
1 cup Marinara Sauce (245g)
0.75 cup shredded Part-Skim Mozzarella Cheese (84g)
0.25 cup grated Parmesan Cheese (20g)
0.25 cup Whole Wheat Breadcrumbs (30g)
1 teaspoon Olive Oil
Pinch of Dried Oregano
Salt & Pepper to taste
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. Lightly salt them and let sit for 10 minutes to draw out excess moisture, then pat dry.
Lightly brush both sides of the eggplant slices with olive oil and sprinkle a pinch of dried oregano, salt, and pepper.
Place the slices on the baking sheet in a single layer and bake for 20 minutes, flipping halfway through, until lightly golden and slightly crispy.
Remove the eggplant slices from the oven. Spoon a thin layer of marinara sauce over each slice, then sprinkle evenly with shredded mozzarella cheese and a dusting of grated Parmesan.
Top each slice with a light sprinkle of whole wheat breadcrumbs for added crunch.
Return the tray to the oven and bake for an additional 8-10 minutes until the cheese is bubbly and just beginning to brown.
Serve warm, garnished with extra fresh basil if desired.