YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Savor a reimagined classic where tender, lightly breaded eggplant slices are baked to a crispy finish, layered with a rich, herby marinara, melty part-skim mozzarella, and a sprinkle of sharp Parmesan. Enhanced with protein-packed lentils and fresh basil, this dish delivers a balanced, flavorful experience perfect for any meal.
INGREDIENTS
150g Eggplant
1/2 cup Marinara Sauce
1/2 cup shredded Part-Skim Mozzarella
2 tbsp Grated Parmesan
1/4 cup Whole Wheat Breadcrumbs
1/2 cup Cooked Lentils
1 tsp Olive Oil
5 Fresh Basil Leaves
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 them and let sit for 10 minutes to draw out moisture, then pat dry.
In a shallow bowl, combine whole wheat breadcrumbs with a light drizzle of olive oil, salt, and pepper. Optionally, add chopped fresh basil for extra aroma.
Dip each eggplant slice into the breadcrumb mixture, ensuring an even and light coating on both sides.
Place the breaded eggplant slices on the prepared baking sheet and spray lightly with olive oil.
Bake for 20 minutes until the eggplant is tender and the coating is crisp, flipping halfway through.
Remove the eggplant from the oven and top each slice with a spoonful of marinara sauce, a scattering of cooked lentils, shredded mozzarella, and a sprinkle of grated Parmesan.
Return to the oven for an additional 5-7 minutes to melt the cheese slightly.
Garnish with fresh basil leaves before serving, and enjoy your crispy, protein-enhanced eggplant Parmesan.