YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a lighter twist on a classic Italian favorite! This Crispy Baked Eggplant Parmesan features tender eggplant slices coated in a crunchy whole wheat breadcrumb mixture, layered with tangy marinara sauce, melted low-fat mozzarella, and a sprinkle of zesty Parmesan cheese. Fresh herbs add a burst of aroma and color to this balanced dish perfect for a satisfying dinner.
INGREDIENTS
1 medium Eggplant (150g)
1 large Whole Egg
2 Egg Whites
1/3 cup Whole Wheat Breadcrumbs
1/4 cup grated Parmesan Cheese
1 oz Low-Fat Mozzarella Cheese
1/2 cup Marinara Sauce
1 tsp Olive Oil
2 tbsp Fresh Basil (chopped)
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. Salt them lightly and let sit for 10 minutes to draw out moisture. Pat dry with a paper towel.
In a shallow bowl, whisk together the whole egg and egg whites.
Place the whole wheat breadcrumbs in another shallow bowl. Dip each eggplant slice into the egg mixture, then gently press into the breadcrumbs to coat evenly.
Arrange the breaded eggplant slices on the prepared baking sheet. Drizzle lightly with olive oil.
Bake in the preheated oven for 20-25 minutes until the slices are golden and crispy, flipping once halfway through the baking time.
Remove the eggplant from the oven. Spoon a thin layer of marinara sauce over each slice, then sprinkle with mozzarella and Parmesan cheeses.
Return the slices to the oven for an additional 5 minutes or until the cheese is melted and bubbly.
Garnish with fresh chopped basil before serving.