YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Marinara
Enjoy a lighter twist on the classic Eggplant Parmesan, featuring tender baked eggplant layers lightly breaded in whole wheat breadcrumbs and brushed with a delicate egg white wash, crowned with a vibrant homemade marinara and a melty blend of part-skim mozzarella and Parmesan cheeses. This dish is a delightful balance of crisp textures, tangy tomato sauce, and savory cheeses that makes for a satisfying meal at dinner time.
INGREDIENTS
1 cup (150g) Eggplant, cubed
3 ounces (85g) Part-Skim Mozzarella Cheese, shredded
1 ounce (28g) Grated Parmesan Cheese
1/2 cup (125g) Fresh Marinara
1/4 cup (30g) Whole Wheat Breadcrumbs
1 large Egg White
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice or cube the eggplant into even pieces (approximately 150 grams total) and pat dry with a paper towel.
In a small bowl, lightly beat the egg white. In another shallow dish, place the whole wheat breadcrumbs.
Dip each eggplant piece first into the egg white, ensuring it is well coated, then dredge it in the breadcrumbs, pressing gently to adhere.
Arrange the breaded eggplant in a single layer on the prepared baking sheet.
Bake the eggplant for about 20 minutes until they become crispy and golden.
Remove the baking sheet from the oven and spoon a thin layer of fresh marinara over each piece. Sprinkle the part-skim mozzarella cheese evenly on top, followed by the grated Parmesan.
Return the dish to the oven and bake for an additional 5-10 minutes, or until the cheeses have melted and are slightly bubbly.
Allow the dish to cool for a few minutes before serving. Enjoy your crispy, flavorful Eggplant Parmesan with fresh marinara!