YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a comforting twist on a classic Italian favorite with crisp baked eggplant layered with a rich marinara sauce, melted part-skim mozzarella, and a sprinkle of tangy Parmesan, all accented by fresh basil and oregano. This meal delivers a satisfying crunch and hearty flavor without overloading on calories.
INGREDIENTS
1 medium Eggplant (approx 458g)
1/2 cup Marinara Sauce
3/4 cup Part-Skim Mozzarella Cheese, shredded
2 tbsp Grated Parmesan Cheese
1/3 cup Whole Wheat Breadcrumbs
3 sprays Olive Oil
2 tbsp Fresh Basil, chopped
1 tsp Dried Oregano
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly salt each slice and let sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.
Spray both sides of the eggplant slices with olive oil spray. In a shallow dish, sprinkle the whole wheat breadcrumbs, dried oregano, and a little black pepper.
Coat each eggplant slice in the breadcrumb mixture, pressing gently to adhere.
Place the coated eggplant slices on the prepared baking sheet and bake for 20 minutes, flipping halfway through until both sides are crispy and golden.
Remove the eggplant from the oven and spoon a thin layer of marinara sauce over each slice.
Sprinkle the shredded mozzarella evenly over the sauced slices and top with grated Parmesan cheese.
Return the eggplant to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil before serving. Enjoy your deliciously crispy, cheesy eggplant parmesan!