YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Hero
Enjoy a fresh spin on the classic Eggplant Parmesan with a crispy baked eggplant layered with a vibrant marinara sauce and a duo of melted cheeses. This wholesome dish delivers a satisfying crunch from a light breadcrumb coating and a rich, savory flavor profile that’s baked to bubbly perfection.
INGREDIENTS
150g Eggplant
2 Egg Whites
20g Whole Wheat Breadcrumbs
1/2 cup Marinara Sauce
2 oz Parmesan Cheese
2 oz Part-Skim Mozzarella Cheese
3 Fresh Basil Leaves
1 Garlic Clove
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 salt both sides and let them sit for about 10 minutes to draw out moisture. Pat dry with a paper towel.
In a shallow bowl, whisk the egg whites with finely minced garlic.
Dip each eggplant slice into the egg whites, then breadcrumb the slice evenly on both sides.
Place the breaded eggplant slices onto the prepared baking sheet. Lightly spray or brush with a small amount of olive oil if desired.
Bake the eggplant slices for 20 minutes or until they begin to turn golden and crisp.
Remove the tray, and spoon a thin layer of marinara sauce over each slice. Sprinkle evenly with grated Parmesan and part-skim mozzarella cheeses.
Return to the oven and bake for an additional 8-10 minutes until the cheese is melted and starts to bubble.
Garnish the baked eggplant with fresh basil leaves and serve immediately as a satisfying meal any time of day.