YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a delicious twist on the classic eggplant parmesan, featuring tender baked eggplant slices layered with vibrant tomato sauce, melted part-skim mozzarella, and a sprinkle of sharp Parmesan. Finished with fresh basil and a light, crispy whole wheat breadcrumb coating, this dish is a balanced blend of textures and flavors that satisfies without unnecessary calories.
INGREDIENTS
1/2 medium Eggplant (approx. 100 g)
2 large Eggs
1/3 cup Whole Wheat Breadcrumbs (approx. 30 g)
1/2 cup Tomato Sauce (approx. 125 g)
1/2 cup shredded Part-Skim Mozzarella (approx. 56 g)
2 tbsp grated Parmesan Cheese (approx. 10 g)
2 tbsp Fresh Basil
3 sprays Olive Oil
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 rest for 10 minutes to draw out excess moisture. Pat them dry with a paper towel.
Set up a breading station: In a shallow bowl, whisk together the two eggs. In another shallow dish, place the whole wheat breadcrumbs.
Dip each eggplant slice first into the egg wash, allowing excess to drip off, then coat evenly with breadcrumbs on both sides.
Place the breaded eggplant slices on the prepared baking sheet. Lightly spray the tops with olive oil spray to help achieve a crispy texture.
Bake in the preheated oven for about 20 minutes, flipping halfway through, until the eggplant is tender and the coating is golden and crisp.
Remove the eggplant from the oven. Spoon a thin layer of tomato sauce over each slice, then sprinkle with shredded mozzarella and a dusting of Parmesan cheese.
Return the eggplant slices to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and slightly bubbly.
Garnish with fresh basil before serving.