YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan with Fresh Greens
Savor the savory goodness of tender baked eggplant rounds layered with a homemade marinara sauce, melted part-skim mozzarella, and a light sprinkle of hearty whole wheat breadcrumbs. Paired with a crisp, refreshing fresh greens salad drizzled with lemon and olive oil, this dish delights with a harmonious balance of flavors and textures while keeping health at the forefront.
INGREDIENTS
1 medium Eggplant (300g)
1/2 cup Marinara Sauce (125g)
3/4 cup Part-Skim Mozzarella (168g, shredded)
1/4 cup Whole Wheat Breadcrumbs (15g)
2 Tbsp Fresh Basil
2 cups Mixed Greens (60g)
1 tsp Olive Oil
1 tsp Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the eggplant into 1/2-inch thick rounds and lightly salt them to draw out moisture; let sit for 10 minutes then pat dry.
Place eggplant slices on a baking sheet lined with parchment paper. Brush lightly with a bit of olive oil and season with salt and pepper.
Bake the eggplant for about 20 minutes until they begin to soften.
Remove from the oven and spoon a thin layer of marinara sauce over each slice. Sprinkle part-skim mozzarella cheese on top, then evenly distribute the whole wheat breadcrumbs and fresh basil.
Return to the oven and bake for another 10-12 minutes until the cheese is melted and slightly golden.
Meanwhile, toss the mixed greens with lemon juice, a drizzle of olive oil, and a pinch of salt and pepper.
Serve the baked eggplant parmesan warm atop or alongside the fresh greens salad for a delicious, balanced meal.