YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a lighter twist on the classic Eggplant Parmesan. In this dish, tender eggplant slices are coated with a crunchy whole wheat breadcrumb mixture and baked until crisp. Layered with a rich marinara sauce, melty part-skim mozzarella, a touch of Parmesan and a dollop of creamy ricotta, all garnished with fresh basil, each bite delivers a satisfying blend of textures and flavors.
INGREDIENTS
1 medium Eggplant (300g)
1/2 cup Marinara Sauce
1/2 cup shredded Part-skim Mozzarella Cheese
2 tbsp grated Parmesan Cheese
2 large Eggs
1/4 cup Part-skim Ricotta Cheese
1/4 cup Whole Wheat Breadcrumbs
2 tbsp Fresh Basil, chopped
Salt and 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. Sprinkle lightly with salt and let them sit for 10 minutes, then pat dry with a paper towel.
In a shallow bowl, beat the eggs. In another small bowl, combine the whole wheat breadcrumbs with a pinch of salt, pepper, and half of the chopped fresh basil.
Dip each eggplant slice first into the beaten egg, then coat evenly with the breadcrumb mixture.
Place the breaded eggplant slices onto the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until both sides are golden and crispy.
While the eggplant bakes, warm the marinara sauce in a small saucepan over low heat.
Once the eggplant slices are done, layer them in a baking dish. Spoon a thin layer of marinara sauce over the slices, then sprinkle with shredded mozzarella, grated Parmesan, and add small dollops of ricotta cheese on top.
Return the assembled dish to the oven for an additional 5-7 minutes, just until the cheeses melt slightly.
Garnish with the remaining fresh basil, and serve warm. Enjoy your crispy, flavorful, and protein-packed Eggplant Parmesan!