YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Marinara
Savor layers of tender, oven-crisp eggplant slices cloaked in a light, protein-enriched coating, smothered with a vibrant, homemade marinara and melty low-fat mozzarella. This comforting dish balances a crispy texture with a hearty, fresh flavor profile, perfect for a nourishing meal any time of day.
INGREDIENTS
1/2 medium Eggplant (200g)
1 large Whole Egg
1 large Egg White
1/4 cup Whole Wheat Breadcrumbs
1 tablespoon Grated Parmesan Cheese
3/4 cup Low-Fat Mozzarella Cheese
1/2 cup Fresh Marinara Sauce
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly salt and let sit for 10 minutes to draw out excess moisture, then pat dry.
Prepare a dipping station by placing the whole egg and egg white in one bowl, and in a separate dish combine the whole wheat breadcrumbs with grated Parmesan cheese.
Dip each eggplant slice first in the egg mixture, then coat evenly with the breadcrumb mixture.
Arrange the coated eggplant slices on the prepared baking sheet. Lightly brush each slice with olive oil.
Bake in the preheated oven for 20-25 minutes until the eggplant is tender and the coating is crisp and golden.
Remove the baking sheet and spoon fresh marinara sauce evenly over the eggplant slices. Sprinkle the low-fat mozzarella cheese on top.
Return to the oven for an additional 5-7 minutes, or until the cheese has melted and slightly browned.
Serve warm and enjoy your crispy baked eggplant parmesan with fresh marinara.