YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan
Enjoy a wholesome twist on the classic Eggplant Parmesan, featuring tender baked eggplant layered with a rich, homemade tomato sauce and a blend of part-skim mozzarella and parmesan cheeses. Lightly crisped with whole wheat breadcrumbs and bound with egg whites, this dish is satisfying, flavorful, and perfectly balanced for a health-conscious meal.
INGREDIENTS
1 medium Eggplant (150g)
1/2 cup Tomato Sauce (125g)
1 cup shredded Part-Skim Mozzarella (112g)
1 tablespoon grated Parmesan Cheese (5g)
1/4 cup Whole Wheat Breadcrumbs (30g)
2 Egg Whites (66g total)
1 teaspoon Olive Oil (5g)
PREPARATION
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with olive oil.
Slice the eggplant into 1/4-inch thick rounds. Lightly salt the slices and let them sit for 10 minutes to draw out moisture; then pat them dry with a paper towel.
In a shallow bowl, whisk the egg whites. In another dish, place the whole wheat breadcrumbs.
Dip each eggplant slice first into the egg whites, then coat evenly with the breadcrumbs.
Arrange a single layer of eggplant slices on the prepared baking sheet. Bake for 15 minutes until slightly tender and crisped on the edges.
Remove the eggplant from the oven. Spoon a thin layer of tomato sauce over each slice, and sprinkle generously with shredded mozzarella and a light dusting of parmesan.
Return the eggplant to the oven and bake for an additional 10 minutes, or until the cheese has melted and the toppings are bubbly.
Serve warm. Enjoy this delicious and healthy twist on classic Eggplant Parmesan!