YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Savor this lighter twist on a classic comfort dish. Thinly sliced eggplant is dipped in an egg wash, coated with whole wheat breadcrumbs, and baked to a golden crisp. Layered with a tangy marinara sauce, melty part-skim mozzarella, and a sprinkle of sharp Parmesan, this dish is finished with fresh basil for a burst of aroma and flavor. Perfect for a satisfying meal that supports your nutritional goals.
INGREDIENTS
1 medium Eggplant
1 large Egg
0.33 cup Whole Wheat Breadcrumbs
0.5 cup Part-Skim Mozzarella Cheese (shredded)
0.25 cup Parmesan Cheese (grated)
0.5 cup Marinara Sauce
2 tbsp Fresh Basil (chopped)
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly salt and let them rest for 10 minutes to draw out excess moisture, then pat dry.
Beat the egg in a shallow bowl to prepare the egg wash.
Place the whole wheat breadcrumbs in another shallow dish.
Dip each eggplant slice first in the egg wash, then coat evenly with the breadcrumbs. Arrange the slices on the prepared baking sheet.
Bake the eggplant slices for 20-25 minutes until they are golden and crispy.
In a baking dish, layer the baked eggplant slices with a thin layer of marinara sauce, sprinkle with part-skim mozzarella and grated Parmesan cheeses.
Repeat layering as desired, ending with a cheese layer.
Return the dish to the oven and bake for an additional 10 minutes, allowing the cheeses to melt and blend with the sauce.
Garnish with freshly chopped basil before serving.