YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a delightful twist on the classic Eggplant Parmesan with a crisp, baked exterior and aromatic fresh herbs. This comforting dish is elevated by a tangy marinara sauce and a sprinkle of Parmesan, paired with a side of creamy part-skim cottage cheese for an extra protein boost, making it a balanced and satisfying meal.
INGREDIENTS
1 medium Eggplant (300g)
1 large Egg
1/3 cup Panko Breadcrumbs (15g)
1/4 cup shredded Parmesan Cheese (25g)
1/2 cup Marinara Sauce (125g)
1 teaspoon Olive Oil
2 tablespoons Fresh Basil
1/2 cup Part-Skim Cottage Cheese (113g)
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 moisture, then pat dry with paper towels.
In a shallow bowl, beat the egg. In another bowl, combine the panko breadcrumbs and shredded Parmesan cheese.
Dip each eggplant slice first in the egg, then coat well with the breadcrumb-Parmesan mixture, pressing lightly to adhere.
Place the coated eggplant slices on the prepared baking sheet. Drizzle each slice with olive oil.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the coating is golden and crispy.
Warm the marinara sauce on the stovetop or in the microwave. Once the eggplant is ready, transfer to plates, generously spoon marinara over the slices, and garnish with fresh basil.
Serve the crispy baked eggplant parmesan with a side of part-skim cottage cheese to boost the protein content and add a creamy contrast.