YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a light twist on the classic eggplant parmesan. This dish features tender eggplant slices baked to a perfect crisp, layered with a zesty marinara, a sprinkle of freshly grated Parmesan, and accented with aromatic herbs. A delightful balance of textures and bright flavors makes it a satisfying meal any time of the day.
INGREDIENTS
200 g Eggplant
3 Egg Whites
1/2 cup Marinara Sauce
1/3 cup Grated Parmesan Cheese
1/4 cup Whole Wheat Breadcrumbs
2 tbsp Fresh Basil, chopped
1/2 tsp Garlic Powder
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 season with salt and let sit for 10 minutes to release moisture, then pat dry.
Prepare a dipping station with a bowl of egg whites mixed with a pinch of salt and pepper, and another shallow dish with whole wheat breadcrumbs combined with garlic powder and chopped basil.
Dip each eggplant slice in the egg whites ensuring an even coat, then lightly press into the breadcrumb mixture on both sides.
Place the breaded eggplant slices on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until both sides are crispy and golden.
Heat the marinara sauce in a small saucepan over low heat. Once the eggplant slices are baked, spoon a modest amount of marinara over each slice and sprinkle with grated Parmesan cheese.
Return the slices to the oven for an additional 5 minutes to allow the cheese to melt slightly.
Garnish with additional fresh basil before serving. Enjoy your crispy, herb-infused eggplant parmesan while hot.