YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Marinara
Enjoy a comforting twist on a classic Italian favorite with tender, baked eggplant slices layered with a light, crispy whole wheat breadcrumb coating and a rich blend of Parmesan cheese, complemented by a fresh, homemade marinara sauce. This dish offers a delightful balance of textures and flavors— the satisfying crunch of the coating, the softness of the eggplant, and the aromatic, tangy notes of the marinara that make it a perfect meal for dinner.
INGREDIENTS
1 medium Eggplant (200g)
2 large Eggs
1/4 cup Whole Wheat Breadcrumbs
1/2 cup Grated Parmesan Cheese
1/2 cup Fresh Marinara Sauce
Olive Oil Cooking Spray
Fresh Basil sprigs
PREPARATION
Preheat the oven to 425°F and line a baking tray with parchment paper.
Slice the eggplant into 1/4-inch thick rounds and gently salt them to draw out moisture. Let sit for 10 minutes before patting dry with a paper towel.
In a shallow bowl, beat the eggs. In another bowl, combine the whole wheat breadcrumbs and grated Parmesan cheese.
Dip each eggplant slice first in the egg wash and then coat evenly with the breadcrumb and Parmesan mixture. Place the coated slices on the prepared baking tray.
Lightly spray the coated eggplant with olive oil cooking spray to help achieve a crispy texture.
Bake in the preheated oven for about 20-25 minutes, flipping the slices halfway through to ensure even crisping.
Warm the fresh marinara sauce in a small saucepan or microwave. Serve the crispy baked eggplant topped with a generous spoonful of marinara sauce and garnish with fresh basil sprigs.
Enjoy this savory dish as a satisfying dinner or lunch option.