YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a light yet flavorful twist on the classic Eggplant Parmesan. Tender slices of eggplant are crisped in a protein-boosted almond flour and egg coating, baked to a golden finish and layered with a zesty marinara sauce, fresh basil, and melty low-fat mozzarella. This dish brings a harmonious balance of crunch and creaminess with every bite, making it a delightful meal for breakfast, lunch, or dinner.
INGREDIENTS
100g Eggplant
1 large Egg
0.25 cup Almond Flour (approx. 28g)
0.5 cup Marinara Sauce (approx. 125g)
0.5 cup Low-Fat Mozzarella Cheese (approx. 56g)
1 tbsp Grated Parmesan Cheese
2 tbsp Fresh Basil
Salt & 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. Lightly season both sides with salt and pepper.
In a shallow bowl, beat the egg. In another bowl, place the almond flour.
Dip each eggplant slice first in the beaten egg, allowing any excess to drip off, then coat evenly in almond flour.
Arrange the coated eggplant slices on the prepared baking sheet and bake for 20-25 minutes, flipping halfway, until golden and crispy.
Remove from the oven and spoon a small amount of marinara sauce over each slice.
Sprinkle the low-fat mozzarella and a light dusting of grated Parmesan on top. Return the slices to the oven for an additional 5 minutes, just until the cheese melts.
Garnish with fresh basil and serve immediately, enjoying the mix of crispy texture, tangy marinara, and melty cheeses.