YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan
Enjoy a lighter, protein-boosted twist on the classic Eggplant Parmesan. This dish features tender baked eggplant rounds layered with a rich homemade tomato sauce, a modest amount of melted light mozzarella and Parmesan, and a delicate coating of whole wheat breadcrumbs. A cool dollop of nonfat Greek yogurt adds creaminess and extra protein, making it a satisfying meal that doesn’t compromise on flavor.
INGREDIENTS
1 medium Eggplant (200g)
1/2 cup Tomato Sauce (122g)
1/4 cup Light Mozzarella Cheese, shredded (28g)
1 tablespoon Grated Parmesan Cheese (5g)
1/4 cup Whole Wheat Breadcrumbs (15g)
1 large Egg (50g)
Fresh Basil sprigs
1/2 cup Nonfat Greek Yogurt (120g)
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the eggplant into 1/4-inch thick rounds and lightly salt them to draw out moisture. Let them sit for about 10 minutes, then pat dry.
Prepare a dipping station by whisking the egg in a shallow bowl.
Dip the eggplant slices in the beaten egg, then coat them lightly with whole wheat breadcrumbs.
Place the breaded eggplant rounds on a baking sheet lined with parchment paper.
Bake the eggplant for 20-25 minutes until they become tender and lightly crisp on the edges.
Meanwhile, warm the tomato sauce in a small saucepan and add chopped fresh basil for extra flavor.
Once baked, layer the eggplant slices in a baking dish. Spoon a thin layer of tomato sauce over the eggplant, then sprinkle with light mozzarella and a light dusting of Parmesan cheese.
Return the dish to the oven and bake for an additional 10 minutes until the cheese has melted.
Serve the baked eggplant parmesan warm, topped with a dollop of nonfat Greek yogurt for an extra protein boost.
Garnish with additional fresh basil if desired.