YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a revamped twist on classic Eggplant Parmesan that delivers a satisfying crunch with baked whole wheat breadcrumbs and a melty blend of part-skim mozzarella and Parmesan, enhanced by vibrant marinara and fresh herbs. This dish is a harmonious mix of textures and flavors, making it a nutritious and delightful option for a wholesome dinner.
INGREDIENTS
150g Eggplant
1 Egg
1/2 cup Part-Skim Mozzarella Cheese
2 Tbsp Parmesan Cheese
1/2 cup Marinara Sauce
1/4 cup Whole Wheat Bread Crumbs
2 Tbsp Fresh Basil & Parsley (chopped)
Olive Oil Spray
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 season with salt and pepper if desired.
Set up a breading station by beating the egg in a shallow dish and placing the whole wheat bread crumbs mixed with half of the chopped herbs in another shallow dish.
Dip each eggplant slice first in the beaten egg, then coat evenly with the breadcrumb mixture.
Place the coated eggplant slices on the prepared baking sheet and lightly spray the tops with olive oil spray.
Bake for 20-25 minutes until the slices are crisp and golden, flipping halfway through for even baking.
Remove the eggplant from the oven. Spoon a thin layer of marinara sauce over each slice, then sprinkle with part-skim mozzarella and Parmesan cheese.
Return the slices to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
Garnish with the remaining fresh basil and parsley before serving.