YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan
A lighter take on a classic Italian comfort dish, featuring tender baked eggplant slices layered with a zesty homemade marinara sauce, melted part-skim mozzarella, a touch of Parmesan, and a crunchy whole wheat breadcrumb topping. It’s baked to perfection for a satisfying and balanced meal.
INGREDIENTS
1 small Eggplant (300g)
1 cup Marinara Sauce (245g)
1/2 cup shredded Part-Skim Mozzarella Cheese (56g)
1/4 cup Whole Wheat Breadcrumbs (25g)
1 large Egg (50g)
2 tablespoons grated Parmesan Cheese (20g)
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. Lay them on the baking sheet and lightly brush or spray with a little olive oil if desired.
Bake the eggplant slices for about 15 minutes until they begin to soften.
Meanwhile, in a small bowl, beat the egg and set aside. In another bowl, mix the whole wheat breadcrumbs with a pinch of salt, pepper, and any dried Italian herbs if desired.
Remove the baked eggplant from the oven. Lightly dip each slice in the beaten egg and then coat with the breadcrumb mixture.
Layer the eggplant slices in a baking dish. Spoon a thin layer of marinara sauce over the eggplant, then sprinkle a layer of shredded mozzarella cheese, and a light dusting of Parmesan.
Repeat the layers until all ingredients are used, finishing with a cheese layer on top.
Return the dish to the oven and bake for an additional 15-20 minutes, until the cheese is bubbly and lightly golden.
Allow the dish to cool for a few minutes before serving. Enjoy your healthy baked eggplant parmesan!