YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan
Enjoy a lighter twist on a classic Italian favorite with this Crispy Baked Eggplant Parmesan. Tender eggplant slices are coated in a seasoned egg and breadcrumb mixture, baked to a satisfying crisp, then layered with rich marinara sauce and melty part-skim mozzarella, finished with a sprinkle of parmesan. Perfect for breakfast, lunch, or dinner, this dish offers all the comfort of Italian flavors while staying within your nutritional goals.
INGREDIENTS
1 medium Eggplant (300g)
1 Large Egg
1/2 cup Marinara Sauce (125g)
1/2 cup Part-Skim Mozzarella (112g)
2 tbsp Grated Parmesan Cheese (10g)
1/4 cup Italian-Style Breadcrumbs (30g)
Olive Oil Spray (4 sprays)
1/2 tsp Dried Oregano
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly season both sides with salt and let them sit for 10 minutes to draw out excess moisture, then pat dry.
In a shallow bowl, whisk the egg. In another shallow dish, combine the Italian-style breadcrumbs with dried oregano, salt, and pepper.
Dip each eggplant slice into the beaten egg, then coat it with the breadcrumb mixture, pressing lightly to adhere.
Place the breaded eggplant slices on the prepared baking sheet and lightly spray the tops with olive oil spray.
Bake for 20 minutes, flipping halfway through, until both sides are golden and crispy.
Remove the slices from the oven. Spoon a thin layer of marinara sauce on each slice, then sprinkle evenly with shredded mozzarella, and top with a bit of grated parmesan.
Return the eggplant slices to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Serve warm. This dish works great as a hearty breakfast, satisfying lunch, or light dinner.