YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan
Enjoy our Crispy Baked Eggplant Parmesan, where tender eggplant slices are lightly coated in a crisp panko and egg wash, baked to perfection, and topped with a rich blend of melted part-skim mozzarella and parmesan, finished off with a vibrant spoonful of marinara sauce. This dish delivers a satisfying crunch and cheesy smoothness while keeping your macro goals in balance.
INGREDIENTS
1 medium Eggplant (450g)
1 large Egg
1/4 cup Panko Breadcrumbs (15g)
75g Part-Skim Mozzarella Cheese
10g Grated Parmesan Cheese
1/2 cup Marinara Sauce (120g)
3 sprays Olive Oil
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly salt and let sit for 10 minutes to draw out moisture, then pat dry.
In a shallow bowl, beat the egg. In another bowl, add the panko breadcrumbs.
Dip each eggplant slice first into the egg wash, allowing extra to drip off, then coat evenly with the panko breadcrumbs.
Place the breaded eggplant slices on the prepared baking sheet and lightly spray the tops with olive oil.
Bake for 20-25 minutes, flipping halfway through, until the eggplant is tender and the coating is crispy and golden.
Remove from the oven, then spoon a thin layer of marinara sauce on each slice. Sprinkle evenly with part-skim mozzarella and grated parmesan.
Return to the oven for an additional 5 minutes, until the cheese is melted and bubbly.
Serve warm and enjoy your Crispy Baked Eggplant Parmesan!