YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a lighter twist on a classic Italian favorite. Tender, crispy baked eggplant slices layered with a rich, homemade marinara sauce, melty part-skim mozzarella, a sprinkle of Parmesan, and crowned with a perfectly poached egg, all finished with a burst of fresh basil and oregano for a vibrant flavor.
INGREDIENTS
1 medium Eggplant (300g)
1/2 cup Marinara Sauce (125g)
1/2 cup shredded Part-Skim Mozzarella (56g)
2 tbsp grated Parmesan Cheese (14g)
1 large Egg (50g, poached)
2 tbsp Fresh Basil
1 tsp Fresh Oregano
Olive Oil Cooking Spray
Salt & Pepper
PREPARATION
Preheat the oven to 400°F. Slice the eggplant into 1/4-inch thick rounds. Lightly season with salt and let them sit for 10 minutes to draw out moisture.
Pat the eggplant slices dry with a paper towel, lightly spray both sides with olive oil cooking spray, and season with pepper.
Arrange the eggplant slices on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until they are golden and slightly crispy.
While the eggplant is baking, warm the marinara sauce in a small saucepan over low heat and stir in a pinch of fresh oregano.
Once the eggplant slices are done, layer them in a baking dish. Spoon a thin layer of marinara over the eggplant, then sprinkle evenly with shredded mozzarella and a dusting of Parmesan cheese.
Return the dish to the oven for an additional 5-7 minutes until the cheese is melted and bubbly.
In a separate small pot, poach the egg until the white is set but the yolk remains runny.
To assemble, plate the baked eggplant Parmesan, top with the poached egg, and garnish with fresh basil leaves and a light sprinkle of oregano. Season with extra pepper if desired.
Serve immediately and enjoy this wholesome, protein-packed twist on a classic comfort dish.