YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Savor the delightful layers of tender, baked eggplant crowned with melted part-skim mozzarella, tangy tomato sauce, and a golden almond flour crust. Infused with aromatic fresh basil and a hint of Parmesan, this dish reimagines a classic Italian favorite in a lighter, protein-packed version that blends crisp textures with a burst of herbaceous flavor.
INGREDIENTS
1/2 medium Eggplant (about 150g)
3 oz Part-Skim Mozzarella
1 large Egg White
2 tbsp Almond Flour
1/2 cup Tomato Sauce
1/4 cup Grated Parmesan
Fresh Basil sprigs
Salt, Pepper, Garlic Powder to taste
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 them and let sit for 10 minutes to draw out excess moisture, then pat dry with a paper towel.
In a shallow dish, whisk together the egg white with a pinch of salt, pepper, and garlic powder. In a separate shallow dish, place the almond flour.
Dip each eggplant slice first into the egg white mixture, then dredge in almond flour, ensuring a light, even coating.
Place the coated eggplant slices on the prepared baking sheet and bake for 20 minutes, flipping halfway through, until they are golden and crisp.
Spoon a layer of tomato sauce over each baked eggplant slice, then top with part-skim mozzarella. Return the slices to the oven and bake for an additional 5-7 minutes until the cheese melts.
Finish by sprinkling grated Parmesan and fresh basil over the top. Serve warm and enjoy this lighter twist on a classic comfort dish.