YOUR SOLIN GENERATED RECIPE
Hearty Baked Eggplant Parmesan
Savor a comforting twist on an Italian classic with tender baked eggplant layered with a vibrant marinara sauce, melty low‐fat mozzarella, and a sprinkle of Parmesan and whole wheat breadcrumbs for a satisfying crunch. Each bite delivers warm textures and a perfect balance of savory flavors, ideal for a wholesome meal any time of day.
INGREDIENTS
1 half medium Eggplant (approx. 150g)
1/2 cup Marinara Sauce (approx. 125g)
3/4 cup Low-Fat Mozzarella Cheese, shredded (approx. 84g)
1 tbsp Grated Parmesan Cheese
1/4 cup Whole Wheat Breadcrumbs (approx. 30g)
3 sprigs Fresh Basil
3 sprays Olive Oil Cooking Spray
PREPARATION
Preheat your oven to 400°F. Lightly spray a baking sheet with olive oil cooking spray.
Slice the eggplant into 1/4-inch thick rounds. If desired, sprinkle a little salt on them and let the slices sit for 10 minutes to remove any bitterness, then pat dry.
Arrange the eggplant slices on the baking sheet in a single layer. Lightly spray the tops with olive oil cooking spray.
Bake the eggplant slices for about 15 minutes until they begin to soften and slightly brown.
Remove the baking sheet from the oven. Top each eggplant slice with a thin layer of marinara sauce, then sprinkle with low-fat mozzarella cheese.
Sprinkle a modest amount of whole wheat breadcrumbs and a light dusting of grated Parmesan cheese over the top. Add a small piece of fresh basil on each slice.
Return the tray to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly and the breadcrumbs are toasted.
Allow the dish to cool slightly before serving. Enjoy your hearty baked eggplant Parmesan hot for a nutritious and fulfilling meal.