YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a lighter twist on the classic Eggplant Parmesan with a crispy baked coating and a burst of fresh herbs. This savory dish features tender slices of eggplant layered with zesty marinara, melted mozzarella, and a sprinkle of parmesan and cottage cheese for an extra protein boost, making it a satisfying meal any time of day.
INGREDIENTS
1 medium Eggplant (300g)
1/2 cup Marinara Sauce (125g)
1/2 cup Low-Fat Mozzarella Cheese (56g)
2 tbsp Grated Parmesan Cheese (10g)
1/4 cup Fat-Free Cottage Cheese (60g)
2 large Egg Whites (66g)
1/4 cup Whole Wheat Breadcrumbs (30g)
2 tbsp Fresh Mixed Herbs
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds and lightly salt them to draw out moisture. Let sit for 10 minutes and then pat dry.
In a shallow dish, whisk the egg whites. In another dish, spread out the whole wheat breadcrumbs.
Dip each eggplant slice first into the egg whites and then coat with the breadcrumbs, ensuring each slice is evenly covered.
Place the breaded eggplant slices on the baking sheet. Bake for 20-25 minutes, flipping halfway through, until they are golden and crispy.
Warm the marinara sauce in a small saucepan. Once the eggplant is baked, layer the slices in an oven-safe dish.
Spread a thin layer of marinara sauce over the eggplant, then sprinkle with low-fat mozzarella, grated parmesan, and fat-free cottage cheese.
Return the dish to the oven for an additional 5 minutes, just until the cheeses melt.
Garnish with fresh mixed herbs before serving. Serve immediately and enjoy this light, protein-packed twist on a classic dish.