YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Savor a lighter twist on the classic Eggplant Parmesan—crispy baked eggplant rounds layered with robust tomato sauce, melty low-fat mozzarella, a sprinkle of Parmesan, and a fresh burst of basil. This wholesome dish delivers just the right balance of flavor and texture to delight your taste buds while fitting perfectly within your protein and calorie targets.
INGREDIENTS
0.5 medium Eggplant (150g)
0.5 cup Tomato Sauce (125g)
0.75 cup Low-Fat Mozzarella Cheese, Shredded (80g)
2 tbsp Grated Parmesan Cheese (12g)
0.25 cup Whole Wheat Breadcrumbs (30g)
1 large Egg White (33g)
4 sprigs Fresh Basil
Olive Oil Cooking Spray (3 sprays)
PREPARATION
Preheat your oven to 425°F (220°C) and lightly coat a baking sheet with olive oil cooking spray.
Slice the eggplant into 1/4-inch thick rounds and gently pat dry with a paper towel.
In a shallow dish, combine the whole wheat breadcrumbs and beaten egg white to create a light binder.
Dip each eggplant slice into the breadcrumb mixture, ensuring a thin, even coating on both sides.
Place the coated eggplant slices onto the prepared baking sheet. Lightly spray the tops with olive oil cooking spray.
Bake the eggplant for 20 minutes, flipping halfway through until both sides are crisp and golden.
While the eggplant is baking, warm the tomato sauce in a small saucepan over medium heat and season with a pinch of salt and pepper if desired.
Once baked, layer the eggplant slices on an oven-safe dish. Spoon a thin layer of tomato sauce over each slice, then sprinkle with low-fat mozzarella and a dusting of Parmesan cheese.
Return the dish to the oven and bake for an additional 5-7 minutes, just until the cheeses melt.
Garnish with fresh basil sprigs before serving. Enjoy your lighter, protein-forward Eggplant Parmesan!