YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan
Enjoy a lighter twist on a classic Italian favorite with perfectly baked, crispy eggplant slices layered with a rich tomato sauce, melty part-skim mozzarella, a sprinkle of Parmesan, and a protein boost from cottage cheese. This dish offers comforting flavors with a balanced nutritional profile, ideal for a wholesome dinner.
INGREDIENTS
1 medium Eggplant (300g)
1 large Egg
1/3 cup Panko Breadcrumbs (25g)
1/3 cup shredded part-skim Mozzarella (28g)
1/8 cup grated Parmesan (15g)
1/4 cup low-fat Cottage Cheese (62g)
1/2 cup Tomato Sauce (124g)
1 teaspoon Olive Oil
1 teaspoon Dried Italian Herbs
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat them dry with a paper towel.
In a shallow bowl, whisk the egg. In another bowl, combine the panko breadcrumbs with the dried Italian herbs.
Dip each eggplant slice first in the egg, then coat evenly with the breadcrumb mixture.
Place the coated eggplant slices on the prepared baking sheet. Drizzle lightly with olive oil.
Bake for 20 minutes, flipping halfway through, until the slices are crispy and golden.
Remove the eggplant from the oven. Spoon a thin layer of tomato sauce over each slice, then sprinkle with shredded mozzarella, a small dollop of cottage cheese, and a light dusting of grated Parmesan.
Return to the oven and bake for an additional 8-10 minutes, or until the cheeses melt and begin to bubble.
Remove from the oven and serve immediately, enjoying the crispy texture and savory flavor of this lighter Eggplant Parmesan.