YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Savor the comforting flavors of this healthier twist on a classic Italian favorite. Tender, lightly breaded eggplant slices are baked until crispy, then layered with a zesty marinara sauce, melted low-fat mozzarella, and a sprinkle of savory parmesan. Finished with a burst of fresh basil and oregano, this dish delivers a delightful crunch and rich herb aroma perfect for a wholesome, satisfying meal.
INGREDIENTS
0.5 medium Eggplant (~300g)
1 large Egg
0.5 cup Whole Wheat Breadcrumbs (~30g)
0.25 cup Grated Parmesan Cheese (~30g)
0.5 cup Marinara Sauce (~125g)
0.25 cup Shredded Low-Fat Mozzarella Cheese (~28g)
2 tbsp Fresh Basil
1 tbsp Fresh Oregano
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. Lightly salt and let them sit for 10 minutes, then pat dry with a paper towel to remove excess moisture.
Whisk the egg in a shallow bowl. In a separate dish, spread out the whole wheat breadcrumbs mixed with the fresh basil and oregano.
Dip each eggplant slice in the beaten egg, ensuring it is fully coated, then press firmly into the breadcrumb mixture on both sides.
Place the breaded eggplant slices in a single layer on the prepared baking sheet. Bake for about 20-25 minutes, flipping halfway, until both sides are golden and crispy.
Remove the slices from the oven and spoon marinara sauce over each piece. Sprinkle with grated Parmesan and low-fat mozzarella cheese.
Return the eggplant to the oven for an additional 5-7 minutes, or until the cheese is slightly melted and bubbly.
Garnish with extra fresh basil if desired, and serve warm.