YOUR SOLIN GENERATED RECIPE
Hearty Baked Eggplant Parmesan
A delicious baked version of a classic Italian favorite, featuring tender eggplant slices layered with savory marinara sauce, melted part-skim mozzarella, and a touch of grated Parmesan. The dish is enhanced by a light egg coating for a crisp exterior, making it a hearty yet balanced meal perfect for any time of day.
INGREDIENTS
1 medium Eggplant (300g)
1 teaspoon Extra Virgin Olive Oil
1/2 cup Low-Sugar Marinara Sauce
1/2 cup Part-Skim Mozzarella Cheese, Shredded
2 tablespoons Grated Parmesan Cheese
2 large Eggs
1/2 teaspoon Dried Italian Seasoning
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly brush both sides of the slices with extra virgin olive oil and sprinkle with dried Italian seasoning.
In a shallow bowl, lightly beat the eggs to create a coating mixture.
Dip each eggplant slice into the beaten eggs, ensuring an even coating.
Arrange the coated eggplant slices on the prepared baking sheet and bake for approximately 20 minutes, flipping once halfway through, until the slices are tender and lightly browned.
Spread a thin layer of marinara sauce on the bottom of a small baking dish. Layer the baked eggplant slices over the sauce.
Top the eggplant with the remaining marinara sauce, then sprinkle evenly with shredded mozzarella and grated Parmesan cheese.
Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool slightly before serving.