YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
A lighter twist on the classic eggplant parmesan, featuring tender baked eggplant rounds cloaked in a crisp whole wheat breadcrumb coating, topped with a zesty marinara sauce, melted part-skim mozzarella, and aged Parmesan. Finished with a vibrant mix of fresh basil and parsley, this dish brings a burst of flavor and a comforting texture perfect for a wholesome dinner.
INGREDIENTS
1 medium Eggplant (300g)
1 cup Marinara Sauce (244g)
0.75 cup shredded Part-Skim Mozzarella Cheese (84g)
0.25 cup grated Parmesan Cheese (25g)
0.33 cup Whole Wheat Breadcrumbs (35g)
1 tbsp Fresh Basil, chopped
1 tbsp Fresh Parsley, chopped
Olive Oil Cooking Spray
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray it with olive oil.
Slice the eggplant into 1/4-inch thick rounds. Lightly salt the slices and let them sit for 10 minutes, then pat dry with a paper towel to remove excess moisture.
Spread the whole wheat breadcrumbs on a shallow plate. Lightly spray both sides of the eggplant slices with olive oil cooking spray and then dredge each slice in the breadcrumbs, pressing lightly to adhere.
Arrange the breaded eggplant slices on the prepared baking sheet and bake in the preheated oven for about 20 minutes, flipping halfway, until the slices are golden and crisp.
Remove the baking sheet from the oven. Spoon a thin layer of marinara sauce on each eggplant slice, then sprinkle with shredded mozzarella and a dusting of grated Parmesan cheese.
Return the eggplant slices to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
Garnish with freshly chopped basil and parsley before serving.