YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan
Enjoy a light yet satisfying twist on the classic Eggplant Parmesan. Baked slices of tender eggplant are layered with a rich tomato sauce, melted part-skim mozzarella, and delicate whipped egg whites, then finished with a crispy almond flour topping and a hint of olive oil. This dish delivers a comforting blend of flavors and textures while fitting perfectly within your desired protein and calorie goals.
INGREDIENTS
1 small Eggplant (200g)
1/2 cup Tomato Sauce (125g)
3 ounces Part-Skim Mozzarella Cheese (85g)
3 large Egg Whites (approx. 99g)
2 tablespoons Almond Flour (14g)
1 teaspoon Olive Oil (4.5g)
Fresh Basil sprigs
Salt and Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet.
Slice the eggplant into 1/4-inch thick rounds. Season lightly with salt and pepper.
Lay the eggplant slices on the baking sheet and brush each side with a tiny amount of olive oil.
Bake the eggplant slices for about 15 minutes until they start getting tender.
Meanwhile, in a small bowl, whisk together the egg whites until slightly frothy. In another bowl, combine the almond flour with a pinch of salt and pepper.
Remove the eggplant from the oven. Spoon a thin layer of tomato sauce over each slice, then sprinkle with the almond flour mixture for a light crust.
Top each slice with a portion of part-skim mozzarella cheese and a drizzle of the whisked egg whites. Add a few fresh basil leaves for an aromatic finish.
Return the assembled eggplant slices to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly, and the almond flour topping is lightly toasted.
Remove from the oven, garnish with extra fresh basil if desired, and serve warm.