YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan
Enjoy a lighter twist on the classic Eggplant Parmesan with baked, crispy eggplant rounds layered in a tangy marinara sauce and melted cheeses. This dish is perfectly balanced for a clean meal plan, offering a satisfying bite with a delightful mix of textures and flavors.
INGREDIENTS
1/2 medium Eggplant (approx. 200g)
5 large Egg Whites
1/4 cup Whole Wheat Breadcrumbs
1/2 cup Marinara Sauce
2 tbsp grated Parmesan Cheese
1/4 cup shredded part-skim Mozzarella Cheese
Olive Oil Cooking Spray
PREPARATION
Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly coat it with olive oil cooking spray.
Slice the eggplant into 1/4-inch thick rounds. Optionally, sprinkle a little salt on the slices and let them sit for 10 minutes to draw out excess moisture. Pat them dry with a paper towel.
Place the egg whites in a shallow bowl. In another small dish, spread out the whole wheat breadcrumbs.
Dip each eggplant slice first into the egg whites, ensuring they are well-coated, then dredge them in the breadcrumbs, pressing lightly to stick.
Arrange the breaded eggplant rounds in a single layer on the prepared baking sheet. Give them a light spray of olive oil on top to help crisp up.
Bake the eggplant rounds for 20 minutes, flipping halfway through the cooking time, until they start to turn golden and crispy.
Remove the baking sheet from the oven and spoon a thin layer of marinara sauce over each slice. Sprinkle the grated Parmesan and shredded mozzarella evenly on top.
Return to the oven and bake for an additional 5-7 minutes until the cheeses are melted and bubbling.
Serve warm for a delicious, lighter twist on the traditional eggplant parmesan.