YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Hero
Enjoy a delightful twist on the classic Eggplant Parmesan with this baked hero. The tender baked eggplant, lightly breaded with almond flour and bound with egg and egg whites, is layered with a rich marinara sauce and melted part-skim mozzarella and Parmesan cheeses. Crisp on the edges and soft in the middle, this dish offers a balanced blend of textures and flavors that make it a satiating meal perfect for any time of the day.
INGREDIENTS
150g Eggplant
1 Whole Egg
2 Egg Whites
0.25 cup Almond Flour (28g)
2 oz Part-Skim Mozzarella Cheese
0.5 oz Grated Parmesan Cheese
0.5 cup Marinara Sauce
1 tsp Dried Italian Herbs
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplant into ½ inch thick rounds. Lightly salt the slices and let them sit for 10 minutes to draw out excess moisture, then pat dry.
In a shallow dish, mix the almond flour with dried Italian herbs, salt, and pepper.
In a separate bowl, whisk together the whole egg and egg whites.
Dip each eggplant slice first into the egg mixture then coat evenly with the almond flour mixture.
Place the breaded eggplant slices onto the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through to ensure even crisping.
Remove the eggplant from the oven and spoon a thin layer of marinara sauce over each slice.
Top with the part-skim mozzarella and a sprinkle of Parmesan cheese.
Return to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Serve warm and enjoy your Crispy Baked Eggplant Parmesan Hero.