YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Marinara
Enjoy a guilt-free twist on the classic Italian favorite. Crispy baked eggplant slices are lightly coated in a protein-rich egg wash and whole wheat breadcrumbs, then layered with tangy homemade marinara, melted part-skim mozzarella, and a sprinkle of parmesan for extra flavor. Finished with fresh basil, this dish is a satisfying, balanced meal that delights with each bite.
INGREDIENTS
150 g Eggplant, raw
1/2 cup Fresh Marinara Sauce
1/2 cup Part-Skim Mozzarella Cheese, shredded
1 tbsp Grated Parmesan Cheese
2 Whole Eggs
1/4 cup Whole Wheat Breadcrumbs
Olive Oil Cooking Spray
Fresh Basil Leaves (3 sprigs)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper. Spray lightly with olive oil cooking spray.
Slice the eggplant into 1/4-inch thick rounds. Season both sides with salt and pepper.
In a shallow dish, beat the eggs until well mixed.
In another shallow bowl, spread out the whole wheat breadcrumbs.
Dip each eggplant slice first in the egg wash, letting the excess drip off, then coat thoroughly with the breadcrumbs.
Place the coated eggplant slices on the prepared baking sheet, ensuring they are not overlapping.
Bake in the preheated oven for about 20 minutes, flipping halfway through, until the eggplant is tender and the coating is crispy.
Remove the eggplant from the oven and spoon a thin layer of fresh marinara sauce over each slice.
Sprinkle the slices with shredded mozzarella and a light dusting of grated parmesan.
Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil leaves before serving. Enjoy your crispy baked eggplant parmesan!