YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Stack
Savor a delightful twist on a classic Italian favorite with thinly sliced, crispy baked eggplant layers, lightly coated in a whole wheat panko crust, crowned with vibrant tomato sauce, melting part-skim mozzarella, and a sprinkle of sharp parmesan, all finished with fragrant basil. This dish is a balanced fusion of textures and flavors, perfect for any meal time.
INGREDIENTS
200g Eggplant
1 large Egg
30g Whole Wheat Panko Breadcrumbs
1/2 cup Low-Sodium Tomato Sauce
1 cup Part-Skim Mozzarella (Shredded)
10g Parmesan Cheese (Grated)
1 tsp Olive Oil
3 Fresh Basil Leaves (Optional)
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/2-inch rounds. Lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat dry.
In a shallow bowl, beat the egg. In another plate, spread out the whole wheat panko breadcrumbs.
Dip each eggplant slice into the beaten egg, allowing excess to drip off, then coat thoroughly with the panko breadcrumbs.
Arrange the breaded eggplant slices on the baking sheet. Drizzle a teaspoon of olive oil over the slices to help achieve extra crispiness.
Bake the eggplant for about 20-25 minutes, flipping halfway through, until they are golden and crispy.
Remove the slices from the oven. On each slice, spoon a thin layer of tomato sauce, then top with shredded mozzarella and a light sprinkle of grated parmesan.
Return the assembled stacks to the oven for an additional 5-7 minutes until the cheese is melted and bubbly.
Garnish with fresh basil leaves, serve warm, and enjoy your nutritious, crispy baked eggplant parmesan stack.