YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan
Enjoy a light twist on the classic Eggplant Parmesan with tender baked eggplant slices layered with rich marinara, melty part-skim mozzarella, and a sprinkle of Parmesan and nutritional yeast for an extra protein boost. This healthier version is baked to golden perfection and finished with fresh basil for a satisfying meal.
INGREDIENTS
150 g Eggplant
125 g Marinara Sauce
84 g Part-Skim Mozzarella Cheese, shredded
10 g Grated Parmesan Cheese
15 g Whole Wheat Breadcrumbs
5 g Nutritional Yeast
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/2-inch thick rounds. Optionally, lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat them dry.
In a small bowl, mix the whole wheat breadcrumbs and nutritional yeast.
Place the eggplant slices on the prepared baking sheet. Lightly spray or brush the slices with a small amount of olive oil if desired to help with browning.
Sprinkle the breadcrumb and nutritional yeast mixture over the eggplant slices evenly.
Spoon a thin layer of marinara sauce over each slice, then top with the shredded mozzarella cheese and a sprinkle of grated Parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the eggplant is tender and the cheese is bubbly and lightly browned.
Garnish with fresh basil leaves if available, and serve warm.