YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Marinara
Enjoy a lighter twist on a classic Italian favorite with tender, baked eggplant rounds coated in a savory chickpea flour and egg white batter. Layered with a vibrant, homemade marinara sauce and melted part-skim mozzarella and Parmesan cheeses, this version is crisp on the outside yet luxuriously soft inside. The balance of textures and flavors makes every bite a wholesome, satisfying delight.
INGREDIENTS
1/2 medium Eggplant (~150g)
2 large Egg Whites
1/4 cup Chickpea Flour
2 tbsp Whole Wheat Breadcrumbs
1/2 cup shredded Part-Skim Mozzarella
1 tbsp grated Parmesan Cheese
1/2 cup Fresh Marinara Sauce
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Optionally, lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat dry.
In a shallow dish, combine the chickpea flour with a pinch of salt and pepper. In another small bowl, lightly beat the egg whites.
Dip each eggplant slice into the egg whites, then dredge in the chickpea flour mixture ensuring an even coating. Sprinkle a little whole wheat breadcrumbs on top of the coated slices for extra crunch.
Place the prepared eggplant slices on the baking tray and bake for about 20-25 minutes until they become tender and start to crisp at the edges.
Remove the tray from the oven, spoon a thin layer of fresh marinara sauce over each slice, then sprinkle evenly with shredded mozzarella and grated Parmesan cheese.
Return the tray to the oven and bake for an additional 5-7 minutes, or until the cheese has melted and just begins to turn golden.
Serve warm and enjoy the satisfying blend of crispy eggplant and savory flavor with every bite.