YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant with Fresh Marinara and Creamy Ricotta
Savor crisp and tender baked eggplant rounds layered with a vibrant, herb-infused marinara and topped with a luxuriously creamy low-fat ricotta blend and a hint of melted mozzarella. This dish offers delightful textures and flavors, balancing the crunch of breadcrumb-coated eggplant with the rich creaminess of cheeses for a wholesome meal.
INGREDIENTS
1 medium Eggplant (~300g)
1/3 cup Whole Wheat Breadcrumbs (~25g)
1/2 tablespoon Olive Oil (~7g)
1 cup Marinara Sauce (~240g)
3/4 cup Low-Fat Ricotta (~180g)
1 ounce Part-Skim Mozzarella (~28g)
1 teaspoon Italian Seasoning
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly salt them and let sit for 10 minutes to draw out moisture, then pat dry.
In a shallow dish, combine the whole wheat breadcrumbs, Italian seasoning, salt, and pepper.
Brush each eggplant slice lightly with olive oil and then coat evenly with the breadcrumb mixture.
Place the coated eggplant slices on the prepared baking sheet and bake for 20-25 minutes, flipping halfway, until they are golden and crispy.
While the eggplant bakes, warm the marinara sauce in a saucepan over medium heat until simmering.
In a bowl, gently stir the low-fat ricotta to create a smooth, creamy texture.
Once the eggplant is done, plate the slices and spoon a generous amount of marinara sauce over them.
Top with dollops of creamy ricotta and sprinkle the part-skim mozzarella evenly over the dish. Optionally, place under the broiler for 1-2 minutes to slightly melt the mozzarella.
Serve immediately and enjoy your delicious balance of textures and flavors.