YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Hero
A modern twist on a classic Italian favorite, featuring tender, crisped eggplant slices coated in a light egg white and whole wheat breadcrumb mixture, layered with rich marinara, melty mozzarella, a dash of Parmesan, and a dollop of low-fat cottage cheese for an extra protein punch. Enjoy the vibrant flavors and textures in this comforting dish that’s both satisfying and balanced.
INGREDIENTS
200g Eggplant
2 large Egg Whites
0.33 cup Whole Wheat Breadcrumbs
0.33 cup Marinara Sauce
1 oz Part-Skim Mozzarella Cheese
1 tbsp Grated Parmesan Cheese
0.25 cup Low-Fat Cottage Cheese
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat dry with a paper towel.
In a shallow bowl, whisk together the egg whites. In another dish, spread the whole wheat breadcrumbs mixed with the grated Parmesan cheese.
Dip each eggplant slice in the egg whites, allowing any excess to drip off, then coat evenly in the breadcrumb mixture.
Arrange the breaded eggplant slices on the baking sheet in a single layer. Bake for 20-25 minutes, flipping halfway through, until the coating is golden and crispy.
Remove from the oven and spoon a thin layer of marinara sauce over each slice. Top with part-skim mozzarella cheese and a small dollop of low-fat cottage cheese.
Return the eggplant slices to the oven for an additional 5 minutes, or until the cheese has melted and is slightly bubbly.
Garnish with fresh basil if desired, and serve warm as a satisfying hero dish that can be enjoyed for breakfast, lunch, or dinner.