YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Savor the delightful twist on classic eggplant Parmesan, featuring crispy, oven-roasted eggplant rounds coated in whole wheat breadcrumbs and lightly brushed with egg. Layered with a vibrant tomato sauce, a modest blend of part-skim mozzarella and Parmesan, and topped with tender slices of lean chicken breast, this dish is finished with a sprinkle of fresh basil for an aromatic flourish. It’s a satisfying meal that balances flavor and nutrition without compromising your macro goals.
INGREDIENTS
1 medium Eggplant (300g)
0.33 cup Whole Wheat Breadcrumbs (20g)
1 Egg (50g)
0.5 cup Tomato Sauce (125g)
0.33 cup Part-Skim Mozzarella Cheese (37g)
1 tbsp Parmesan Cheese (5g)
2 oz Lean Chicken Breast (57g)
5 leaves Fresh Basil
PREPARATION
Preheat your oven to 400°F and lightly grease a baking sheet.
Slice the eggplant into 1/4-inch thick rounds. Set aside.
In a shallow bowl, beat the egg. In another plate, spread the whole wheat breadcrumbs.
Dip each eggplant slice first in the egg, then coat evenly with breadcrumbs.
Place the breaded eggplant slices on the baking sheet and bake for 20 minutes, flipping halfway through, until they become crispy and lightly golden.
While the eggplant bakes, warm the tomato sauce in a small pan over low heat.
Once the eggplant is done, layer the slices on a serving dish. Spoon a thin layer of tomato sauce over each slice.
Sprinkle the part-skim mozzarella and Parmesan cheese on top of the sauce.
Thinly slice the lean chicken breast (pre-cooked or use leftovers) and arrange the slices atop the cheese layer.
Return the dish to the oven for an additional 5-7 minutes to melt the cheeses slightly.
Garnish with fresh basil leaves before serving. Enjoy your flavorful, protein-packed twist on eggplant Parmesan!