YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan
Enjoy a lighter twist on a classic favorite with this Healthy Baked Eggplant Parmesan. Tender baked eggplant slices are layered with a rich, herb-infused marinara sauce, lean egg whites binder, and a blend of low-fat mozzarella and whole wheat breadcrumbs for added texture. Each bite is a delightful balance of savory, tangy, and satisfying, making it a perfect choice for a nutritious breakfast, lunch, or dinner.
INGREDIENTS
1 medium Eggplant (300g)
3 large egg whites (approx. 99g)
1/2 cup Marinara Sauce (125g)
1/2 cup Part-Skim Mozzarella Cheese, shredded (56g)
1/4 cup Whole Wheat Breadcrumbs (30g)
1 tsp Olive Oil Spray
1 tsp Italian Seasoning
Salt and Pepper, to taste
PREPARATION
Preheat the oven to 400°F (200°C) and lightly spray a baking dish with olive oil spray.
Slice the eggplant into 1/4-inch thick rounds. Season both sides lightly with salt, pepper, and Italian seasoning.
In a shallow bowl, whisk the egg whites. Dip each eggplant slice into the egg whites to lightly coat them.
Mix the whole wheat breadcrumbs with a pinch of Italian seasoning in another shallow dish.
Dredge the eggplant slices in the breadcrumbs, ensuring each slice is evenly coated.
Arrange the breaded eggplant slices on the prepared baking dish. Lightly spray the tops with olive oil spray.
Bake in the preheated oven for 20 minutes until the eggplant is tender and the coating starts to crisp.
Remove the dish from the oven, then spoon marinara sauce over each slice and evenly sprinkle the shredded mozzarella cheese.
Return the dish to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.
Allow to cool for a few minutes before serving.