YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Marinara
Enjoy a wholesome twist on Eggplant Parmesan with crunchy, baked breaded eggplant slices layered with melty low-fat mozzarella and a vibrant, homemade marinara. This lighter version delivers savory satisfaction, perfect as a balanced dinner while keeping your macros in check.
INGREDIENTS
1 medium Eggplant (200g)
1 large Egg
30g Whole Wheat Breadcrumbs
0.75 cup Low-Fat Mozzarella (84g)
0.5 cup Fresh Marinara Sauce (125g)
1 tbsp Grated Parmesan Cheese
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. Sprinkle lightly with salt and let sit for 10 minutes to draw out moisture; pat dry with paper towels.
In a shallow bowl, beat the egg. In another shallow dish, spread the whole wheat breadcrumbs.
Dip each eggplant slice first into the beaten egg, ensuring it is evenly coated, then lightly dredge in the breadcrumbs, pressing gently to adhere.
Place the breaded eggplant slices onto the prepared baking sheet and spray lightly with cooking spray or drizzle a small amount of olive oil.
Bake the slices for about 20 minutes, flipping halfway through, until they are crisp and golden.
Remove the eggplant from the oven and spoon a thin layer of fresh marinara over each slice.
Sprinkle the low-fat mozzarella evenly over the marinara, then top with a dusting of grated Parmesan cheese.
Return the eggplant slices to the oven and bake for an additional 5-7 minutes, or until the cheese has melted and is slightly bubbly.
Serve warm, and enjoy your healthier take on a classic Eggplant Parmesan.