YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Hero
Enjoy a lighter take on a classic Italian favorite with this Crispy Baked Eggplant Parmesan Hero. Tender, baked eggplant slices are breaded with whole wheat breadcrumbs, layered with a rich marinara sauce and melty cheeses, then baked until golden. Served on a wholesome whole wheat roll and garnished with fresh basil for a vibrant finish, this dish brings a comforting yet nutritious twist perfect for a balanced meal.
INGREDIENTS
100g Eggplant
1 Large Egg
1 Egg White
0.25 cup Whole Wheat Breadcrumbs
0.5 cup Part-Skim Mozzarella Cheese (shredded)
1 tbsp Parmesan Cheese (grated)
0.25 cup Marinara Sauce
1 Whole Wheat Roll
Fresh Basil sprigs
0.5 tsp Garlic Powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly salt them and let sit for 10 minutes to draw out excess moisture, then pat dry.
In a shallow dish, whisk together the large egg, egg white, and garlic powder.
In another dish, place the whole wheat breadcrumbs. Dip each eggplant slice first in the egg mixture, then coat evenly with breadcrumbs.
Place the breaded eggplant slices on the baking tray and bake for 20 minutes, flipping halfway through, until they are golden and crisp.
Once baked, spoon a thin layer of marinara sauce over each slice and sprinkle with part-skim mozzarella and grated Parmesan cheese.
Return to the oven for an additional 5 minutes or until the cheese has melted.
Meanwhile, slice the whole wheat roll open. Layer the crispy eggplant slices on the roll, garnish with fresh basil leaves, and finish with any remaining marinara drizzled on top.
Serve warm and enjoy your crispy, flavorful Eggplant Parmesan Hero.