YOUR SOLIN GENERATED RECIPE
Hearty Baked Eggplant Parmesan
Enjoy a comforting classic reimagined with baked eggplant slices layered with a rich marinara sauce, melted part-skim mozzarella and a sprinkle of Parmesan, lightly coated with whole wheat breadcrumbs and a touch of olive oil, then baked to bubbly perfection. This dish offers a savory balance of flavors, textures, and a satisfying protein boost, suitable for any meal of the day.
INGREDIENTS
1 medium Eggplant (200g)
1 cup Marinara Sauce (250g)
1/2 cup shredded Part-Skim Mozzarella (56g)
2 Tbsp Grated Parmesan (10g)
1/4 cup Whole Wheat Breadcrumbs (30g)
1 tsp Olive Oil (4.5g)
1 large Egg (50g)
1 tsp Mixed Herbs & Spices (2g)
PREPARATION
Preheat your oven to 400°F and lightly grease a baking sheet.
Slice the eggplant into 1/4-inch thick rounds. Sprinkle lightly with salt and let sit for 10 minutes to draw out extra moisture, then pat dry with paper towels.
In a shallow bowl, whisk the egg with the mixed herbs and spices.
Dip each eggplant slice into the egg mixture, then coat on both sides with whole wheat breadcrumbs.
Place the breaded eggplant slices on the prepared baking sheet and drizzle with olive oil.
Bake the slices for about 20 minutes, flipping halfway through until they are golden and tender.
Remove the eggplant slices from the oven and layer them in a baking dish. Spoon a thin layer of marinara sauce over the slices, then sprinkle with part-skim mozzarella and a light dusting of Parmesan.
Optional: Return the dish to the oven for an additional 5-7 minutes to allow the cheeses to melt slightly.
Serve warm and enjoy your balanced, hearty baked eggplant Parmesan.