YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Hero
Enjoy a reimagined classic with tender, baked eggplant rounds that are crisped in a light, herb-infused breadcrumb and Parmesan coating, layered with tangy marinara and melted low‐fat mozzarella, all nestled within a wholesome whole wheat hero roll. This dish brings a symphony of flavors and textures that make it perfect for any meal of the day.
INGREDIENTS
0.5 medium Eggplant (150g)
1 large Egg White (33g)
1/3 cup Whole Wheat Breadcrumbs (~30g)
1/4 cup Grated Parmesan Cheese (28g)
1/4 cup Low-Fat Mozzarella Cheese (28g)
1/2 cup Marinara Sauce (125g)
Half a Whole Wheat Hero Roll (75g)
1 tsp Italian Seasoning
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly salt the slices and let them rest for about 10 minutes to draw out moisture, then pat dry with a paper towel.
In a shallow bowl, whisk the egg white with a pinch of salt and pepper. In another bowl, combine the whole wheat breadcrumbs, grated Parmesan cheese, and Italian seasoning.
Dip each eggplant slice in the egg white, allowing any excess to drip off, then coat evenly with the breadcrumb mixture.
Place the coated eggplant slices on the prepared baking sheet and bake for about 20 minutes, flipping halfway, until they become crispy and lightly golden.
Remove the tray from the oven and spoon a thin layer of marinara sauce over each slice. Top with a sprinkle of low-fat mozzarella cheese.
Return the eggplant slices to the oven and bake for an additional 5 minutes or until the cheese has melted.
To assemble the hero, layer several baked eggplant slices on the half hero roll. Drizzle with any remaining warmed marinara sauce if desired, and season with additional pepper if needed.
Serve immediately and enjoy this delicious twist on the classic eggplant Parmesan!