YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a lighter twist on a classic comfort dish with tender, baked eggplant layered with a savory tomato sauce, melted cheeses, and a crisp breadcrumb coating. Fresh basil adds a delightful burst of herbal aroma, making each bite a satisfying blend of textures and flavors.
INGREDIENTS
200g Eggplant
1 Whole Egg
1/3 cup Whole Wheat Breadcrumbs
1/4 cup Grated Parmesan Cheese
1/2 cup Part-Skim Mozzarella, Shredded
1/2 cup Tomato Sauce
Handful of Fresh Basil
Seasonings: Salt, Pepper, Garlic Powder to taste
PREPARATION
Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds and lightly salt them; let sit for 10 minutes to draw out moisture, then pat dry with a paper towel.
In a shallow bowl, beat the whole egg. In a separate dish, combine the whole wheat breadcrumbs with garlic powder, pepper, and a pinch of salt.
Dip each eggplant slice first in the egg, then dredge in the breadcrumb mixture, ensuring an even coating.
Arrange the breaded eggplant slices on the prepared baking sheet. Lightly spray or drizzle a small amount of oil over the slices to help with crisping.
Bake for 20 minutes, flipping halfway through, until the eggplant is tender and the coating is crispy.
Remove the eggplant from the oven and spoon a thin layer of tomato sauce over each slice. Sprinkle the grated Parmesan and shredded mozzarella evenly on top.
Return the tray to the oven and bake for an additional 5-7 minutes until the cheese is melted and slightly golden.
Garnish with fresh basil leaves and serve immediately.