YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan with Fresh Greens
Enjoy a wholesome twist on a classic Italian favorite with layers of tender, baked eggplant paired with a light, cheesy tomato topping. This healthy version features a delicate blend of part-skim ricotta and mozzarella over a crisp, golden breadcrumb crust, served alongside a zesty fresh greens salad. A perfect balance of textures and flavors that’s both satisfying and nourishing.
INGREDIENTS
1 medium Eggplant
1 large Egg
1 large Egg White
1/4 cup Whole Wheat Breadcrumbs
1/2 cup Part-Skim Ricotta Cheese
1 oz Part-Skim Mozzarella Cheese
1/3 cup Marinara Sauce
1/3 cup Chickpeas
1 cup Mixed Fresh Greens
Cooking Spray
PREPARATION
Preheat your oven to 400°F and lightly coat a baking sheet with cooking spray.
Slice the eggplant into ¼-inch thick rounds and lightly salt them to draw out moisture; pat dry after 10 minutes.
In a shallow bowl, whisk together the whole egg and egg white. In another dish, spread out the whole wheat breadcrumbs.
Dip each eggplant slice first in the egg mixture, then coat in the breadcrumbs.
Arrange the breaded eggplant slices on the baking sheet. Bake for about 20-25 minutes until they are tender and lightly golden.
Meanwhile, warm the marinara sauce in a small saucepan. In a bowl, gently mix the part-skim ricotta with the marinara to create a flavorful topping.
Once the eggplant is baked, spoon the ricotta-marinara mixture on top of each slice and sprinkle evenly with part-skim mozzarella cheese.
Return the eggplant slices to the oven for an additional 5 minutes until the cheese is melted and bubbly.
Plate the baked eggplant parmesan over a bed of mixed fresh greens tossed lightly with a dash of pepper. For an extra protein boost and heartier meal, scatter the rinsed chickpeas over the greens.
Serve warm and enjoy your nutrient-packed, healthy eggplant parmesan with a refreshing side salad.