YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a modern twist on a classic Italian favorite with this Crispy Baked Eggplant Parmesan. Tender eggplant slices are lightly breaded with whole wheat breadcrumbs and baked to a satisfying crisp. Topped with a zesty, low-sugar marinara sauce and a melty blend of part-skim mozzarella and Parmesan cheeses, this dish is finished with a sprinkle of fresh basil for a burst of herbal fragrance. It’s a wholesome meal that delivers both delightful texture and balanced flavor.
INGREDIENTS
1 medium Eggplant (200g)
1/2 cup Marinara Sauce (123g)
2 ounces Part-Skim Mozzarella Cheese (56g)
1/4 cup Grated Parmesan Cheese (25g)
1 large Egg
1/3 cup Whole Wheat Breadcrumbs (30g)
4 sprigs Fresh Basil
Olive Oil Cooking Spray
PREPARATION
Preheat your oven to 375°F and line a baking sheet with parchment paper. Lightly coat the parchment with olive oil cooking spray.
Slice the eggplant into 1/4-inch thick rounds. Lay the slices on a paper towel to pat dry and remove excess moisture.
In a shallow bowl, beat the egg. In another shallow dish, spread out the whole wheat breadcrumbs.
Dip each eggplant slice first into the beaten egg, then press into the breadcrumbs to coat both sides evenly.
Place the breaded eggplant slices on the prepared baking sheet. Lightly spray the tops with olive oil cooking spray.
Bake in the preheated oven for 20-25 minutes until the slices start to turn golden and crispy.
Remove the baking sheet from the oven. Spoon a thin layer of marinara sauce over each eggplant slice, then sprinkle with part-skim mozzarella and grated Parmesan cheeses.
Return the tray to the oven and bake for an additional 8-10 minutes until the cheeses are melted and bubbly.
Garnish with fresh basil sprigs before serving. Enjoy your crispy and flavorful Eggplant Parmesan!