YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan
Enjoy a lighter twist on the classic eggplant Parmesan with baked, tender eggplant slices layered with succulent tomato sauce, melted low‐fat mozzarella, and a crisp whole wheat breadcrumb topping, finished with a refreshing dollop of cottage cheese for extra protein. This bright, flavor-packed dish is baked to golden perfection and bursts with Italian herbs for a satisfying meal that aligns with your nutritional goals.
INGREDIENTS
1 medium Eggplant (300g)
0.5 cup Low-Fat Mozzarella Cheese (56g)
0.5 cup Tomato Sauce (125g)
0.25 cup Whole Wheat Breadcrumbs (30g)
1 large Egg
1 teaspoon Olive Oil
0.25 cup Low-Fat Cottage Cheese (60g)
1 teaspoon Dried Italian Herbs
PREPARATION
Preheat the oven to 400°F (200°C) and lightly grease a baking sheet with olive oil.
Slice the eggplant into 1/4-inch thick rounds and lightly salt them to draw out moisture. Pat dry after 10 minutes.
Beat the egg in a shallow bowl. In another bowl, combine whole wheat breadcrumbs with dried Italian herbs.
Dip each eggplant slice in the beaten egg, then dredge in the breadcrumb mixture, ensuring a light coating.
Arrange the breaded eggplant slices on the prepared baking sheet. Bake for about 20 minutes, flipping halfway, until lightly golden.
Remove from the oven. Spoon a thin layer of tomato sauce over each slice, and sprinkle the low-fat mozzarella cheese evenly.
Return to the oven and bake for an additional 5-7 minutes until the cheese melts and becomes bubbly.
Plate the baked slices and finish with a dollop of low-fat cottage cheese on top for an extra protein boost.
Garnish with a sprinkle of extra dried herbs or fresh basil if desired, and serve warm.