YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Greens
Savor a reimagined Eggplant Parmesan featuring lightly breaded eggplant slices layered with a rich tomato sauce, melty cheeses, and a topping of juicy grilled chicken breast, all paired with a refreshing bed of mixed greens. This balanced dish brings crisp textures, tangy herbs, and savory notes together for a satisfying meal.
INGREDIENTS
0.5 medium Eggplant (~150g)
3 ounces Grilled Chicken Breast (~85g per ounce)
0.5 cup Tomato Sauce (~122g)
0.25 cup Parmesan Cheese (~28g)
0.25 cup Part-Skim Mozzarella (~28g)
0.25 cup Whole Wheat Bread Crumbs (~15g)
1 teaspoon Olive Oil (~4.5g)
2 cups Mixed Greens (~60g)
2 tablespoons Fresh Basil (~5g)
PREPARATION
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
Slice the eggplant into approximately 1/4-inch thick rounds. Lightly salt both sides and let sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.
In a shallow dish, combine the whole wheat bread crumbs with the chopped fresh basil. Drizzle with olive oil and stir until evenly moistened.
Coat each eggplant slice lightly in the bread crumb mixture, pressing gently to adhere.
Arrange the eggplant slices on the baking sheet. Bake for 20-25 minutes or until the slices are crisp and golden, flipping once halfway through.
While the eggplant bakes, warm the tomato sauce in a small saucepan over medium heat. Stir occasionally.
Slice the grilled chicken breast into thin strips.
To plate, lay down a bed of mixed greens. Top with the baked eggplant slices, then spoon a modest amount of tomato sauce over each slice.
Sprinkle Parmesan and mozzarella cheeses evenly over the top, and add the sliced chicken for extra protein.
Optionally, return the plate to the oven or use a broiler for 2-3 minutes to slightly melt the cheese. Serve immediately and enjoy.