YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Savor a lighter spin on the classic Eggplant Parmesan with a crispy, oven-baked coating, a rich marinara sauce, and fresh herbs that bring out a burst of flavor. This dish offers a satisfying mouthfeel and vibrant aroma, perfect for a wholesome dinner.
INGREDIENTS
150g Eggplant
1 Large Egg
2 oz Low-Fat Mozzarella Cheese
0.125 cup Grated Parmesan Cheese
0.33 cup Whole Wheat Breadcrumbs
0.5 cup Marinara Sauce
2 tbsp Fresh Basil Leaves
2 sprays Olive Oil Cooking 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. Sprinkle a pinch of salt on both sides and let sit for 10 minutes to draw out extra moisture, then gently pat dry with paper towels.
In a shallow dish, beat the egg. In another dish, combine whole wheat breadcrumbs with grated Parmesan cheese.
Dip each eggplant slice into the beaten egg, allowing excess to drip off, then coat evenly on both sides with the breadcrumb-Parmesan mixture.
Place the coated slices on the prepared baking sheet. Lightly spray the tops with olive oil cooking spray to promote crispiness.
Bake the eggplant slices in the preheated oven for about 20 minutes, flipping halfway through until golden and crisp.
Remove from the oven and spoon a thin layer of marinara sauce over each slice. Top with low-fat mozzarella cheese and a few fresh basil leaves.
Return to the oven for an additional 5 minutes until the cheese has melted.
Serve warm, garnished with extra basil if desired.