YOUR SOLIN GENERATED RECIPE
Hearty Baked Eggplant Parmesan
Enjoy this twist on the classic Eggplant Parmesan, featuring tender, oven-roasted eggplant layers layered with rich tomato sauce, melty part-skim mozzarella, a dusting of Parmesan, and a crunchy whole wheat breadcrumb topping. Enhanced with egg and egg white for an extra protein boost, this dish brings satisfying flavor and texture to the table without compromising your nutritional goals.
INGREDIENTS
200g Eggplant
1/2 cup Tomato Sauce
3 oz Part-Skim Mozzarella Cheese
1 tbsp Parmesan Cheese
1/4 cup Whole Wheat Breadcrumbs
1 large Egg
1 large Egg White
Fresh Basil (5 leaves)
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the eggplant into 1/4 inch thick rounds. Lightly salt and let them sit for 10 minutes to draw out moisture, then pat dry.
In a shallow bowl, whisk together the whole egg and egg white. In another bowl, prepare the whole wheat breadcrumbs.
Dip each eggplant slice into the egg mixture, then coat with the breadcrumbs.
Place the breaded eggplant slices on a parchment-lined baking sheet and bake for 15 minutes, flipping halfway through.
Once the eggplant is slightly crispy, layer the slices in a baking dish. Spoon tomato sauce evenly over the slices.
Scatter the part-skim mozzarella evenly on top, then sprinkle with Parmesan cheese.
Return the dish to the oven and bake for an additional 10 minutes until the cheese is melted and bubbly.
Garnish with fresh basil leaves before serving.