YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a delicious twist on classic Eggplant Parmesan with lightly breaded, baked eggplant slices layered with rich tomato sauce and a blend of low-fat mozzarella and Parmesan cheeses, accented with fresh basil. This version delivers a satisfying crunch and savory flavor, perfect for a wholesome meal any time of day.
INGREDIENTS
1 medium Eggplant (300g)
2 large Eggs
1/3 cup Almond Flour (30g)
2 tbsp Grated Parmesan Cheese
1/2 cup Low-Fat Mozzarella Cheese (56g)
1/2 cup Tomato Sauce (125g)
Fresh Basil, a few leaves
Salt and 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 the slices and let them sit for 10 minutes to draw out moisture, then pat dry.
In a shallow bowl, beat the eggs. In another dish, place the almond flour mixed with salt, pepper, and the grated Parmesan cheese.
Dip each eggplant slice into the egg wash, then dredge in the almond flour mixture, ensuring an even coating.
Arrange the coated eggplant slices on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
Remove the slices from the oven and spread a thin layer of tomato sauce on each piece. Top with low-fat mozzarella cheese.
Return to the oven for an additional 5 minutes, just until the cheese melts.
Garnish with fresh basil leaves and serve warm.