YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a lighter twist on a classic Italian favorite. Tender slices of eggplant are coated in a crunchy almond flour and egg mixture, baked to a perfect crisp, and layered with a rich, homemade tomato sauce, melty part-skim mozzarella, and a sprinkle of Parmesan. Tossed with fresh basil and a drizzle of olive oil, this dish delivers a comforting medley of flavors while keeping the calories and protein in check.
INGREDIENTS
150 grams Eggplant
1 Large Egg
30 grams Almond Flour
1/2 cup Tomato Sauce
2 ounces Part-Skim Mozzarella Cheese
1 tablespoon Parmesan Cheese
1 teaspoon Olive Oil
Fresh Basil sprigs
PREPARATION
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4 inch thick rounds, then lightly salt and set aside for 10 minutes to draw out moisture. Pat dry with a paper towel.
In a shallow dish, whisk the egg. In a separate plate, spread the almond flour.
Dip each eggplant slice in the egg, allowing any excess to drip off, then coat evenly with almond flour. Place the slices on the prepared baking sheet.
Bake for 20 minutes, flipping halfway through, until the eggplant is tender and the coating is crispy.
Meanwhile, warm the tomato sauce in a small saucepan over medium heat. Season with a pinch of salt and pepper if desired.
Once baked, layer the eggplant slices on a serving plate, spoon a generous amount of tomato sauce over them, and top with the mozzarella cheese. Sprinkle the Parmesan on top.
Return the dish to the oven for an additional 5 minutes, just until the cheese begins to melt.
Finish with a drizzle of olive oil and garnish with fresh basil leaves. Serve immediately and enjoy!