YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan
Enjoy a lighter take on the classic Eggplant Parmesan with baked eggplant slices layered with rich marinara, a crisp whole wheat breadcrumb coating, and a delightful blend of low-fat mozzarella and nonfat Greek yogurt. Finished with a sprinkle of fresh basil, this dish is a nourishing balance of crispy textures and flavorful layers.
INGREDIENTS
1/2 medium Eggplant (150g)
5 Egg Whites (150g)
1/4 cup Whole Wheat Breadcrumbs (30g)
1/4 cup Low-Fat Mozzarella Cheese, shredded (28g)
1/2 cup Marinara Sauce (125g)
1/4 cup Nonfat Greek Yogurt (61g)
5 Fresh Basil leaves
PREPARATION
Preheat your oven to 400°F.
Slice the eggplant into 1/4-inch thick rounds. Lightly sprinkle both sides with salt and let sit for 10 minutes to release moisture, then pat dry with a paper towel.
In a shallow bowl, pour the egg whites. In another small plate, spread out the whole wheat breadcrumbs.
Dip each eggplant slice first into the egg whites, allowing excess to drip off, then coat evenly with breadcrumbs.
Place the breaded eggplant slices on a parchment-lined baking sheet. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until both sides are lightly crisp and golden.
Warm the marinara sauce in a saucepan over medium heat. Once the eggplant is done, arrange the slices in a baking dish and spoon a thin layer of marinara over them.
Sprinkle the low-fat mozzarella cheese evenly over the eggplant slices, then add dollops of nonfat Greek yogurt on top.
Return the dish to the oven for an additional 5-7 minutes, just until the cheese begins to melt.
Garnish with fresh basil leaves before serving. Enjoy your healthy twist on Eggplant Parmesan!