YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Marinara
Enjoy a fresh twist on a classic dish with our Crispy Baked Eggplant Parmesan. Tender eggplant slices are dipped in egg, coated with a blend of whole wheat breadcrumbs and part-skim mozzarella, then baked to a golden crisp. Topped with a robust, freshly simmered marinara and served alongside a cooling nonfat Greek yogurt basil dip, this dish delivers an irresistible balance of textures and bold flavors perfect for a satisfying meal.
INGREDIENTS
1/2 medium Eggplant (approx. 150g)
1/2 cup Marinara Sauce (125g)
1/2 cup shredded Part-Skim Mozzarella Cheese (56g)
1/4 cup Whole Wheat Breadcrumbs (30g)
1 large Egg
1/2 cup Nonfat Greek Yogurt (150g)
Fresh Basil Leaves (optional garnish)
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. Pat them dry with a paper towel to remove excess moisture.
In a shallow bowl, beat the egg. In another bowl, combine whole wheat breadcrumbs with half of the shredded mozzarella.
Dip each eggplant slice first into the beaten egg, letting the excess drip off, then coat evenly with the breadcrumb-cheese mixture.
Place the coated eggplant slices on the prepared baking sheet. Bake for 20-25 minutes until golden and crispy, flipping halfway through.
While the eggplant bakes, gently heat the marinara sauce in a small saucepan over low heat.
Once baked, arrange the eggplant slices on a serving plate, spoon warm marinara sauce over them, and sprinkle with the remaining mozzarella. Garnish with fresh basil leaves.
Serve immediately with a side of nonfat Greek yogurt on the side, optionally mixed with a little chopped basil for a refreshing dip.