YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant with Fresh Marinara
Enjoy a delightful twist on a classic comfort dish featuring tender eggplant slices coated in a crispy chickpea flour batter, lightly dipped in egg, and baked until golden. Topped with a layer of melted part-skim mozzarella and a vibrant, homemade fresh marinara sauce, this dish delivers a comforting blend of textures and rich flavors perfect for a nourishing meal.
INGREDIENTS
1 medium Eggplant (300g)
1/2 cup Chickpea Flour (60g)
1 Large Egg
1/2 cup shredded Part-Skim Mozzarella (56g)
1/2 cup Fresh Marinara Sauce (125g)
1 tsp Olive Oil Cooking Spray
PREPARATION
Preheat your oven to 425°F (220°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 sit for 10 minutes to draw out moisture, then pat dry with a paper towel.
Place the chickpea flour in a shallow bowl. In another bowl, beat the egg until smooth.
Dip each eggplant slice first into the chickpea flour, then into the beaten egg, ensuring an even coating. Place the coated slices on the prepared baking sheet.
Lightly spray the tops of the eggplant slices with olive oil cooking spray to enhance crispiness.
Bake in the preheated oven for 20 minutes or until the edges are crispy and golden, flipping the slices halfway through for even baking.
Remove the eggplant from the oven. Spoon fresh marinara sauce evenly over each slice, then sprinkle shredded part-skim mozzarella on top.
Return the slices to the oven for an additional 5 minutes or until the cheese is melted and slightly bubbly.
Serve warm as a delicious breakfast, lunch or dinner, and enjoy the blend of crispy, savory eggplant with the tangy, fresh marinara and melted cheese.