YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan
Indulge in a lighter twist on a classic comfort dish with tender baked eggplant layered with a rich marinara sauce and melty part-skim mozzarella, finished with a sprinkle of sharp Parmesan and whole wheat breadcrumbs for a delightful crunch. This dish offers vibrant flavors, satisfying textures, and a wholesome balance of nutrients.
INGREDIENTS
150g Eggplant
100g Marinara Sauce
75g Part-Skim Mozzarella Cheese
15g Parmesan Cheese
15g Whole Wheat Breadcrumbs
1 tsp Olive Oil
3 Fresh Basil leaves
PREPARATION
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with olive oil or use a non-stick spray.
Slice the eggplant into 1/4-inch thick rounds. Lay the slices on the baking sheet and lightly spray or drizzle with olive oil.
Bake the eggplant slices for 10 minutes until just tender.
Remove the baking sheet and spoon a thin layer of marinara sauce over each eggplant slice.
Top each slice with the part-skim mozzarella and a light sprinkle of Parmesan cheese. Then, sprinkle whole wheat breadcrumbs evenly over the cheese.
Return the tray to the oven and bake for an additional 10-12 minutes, until the cheese is melted and bubbly and the breadcrumbs have turned golden.
Garnish with fresh basil leaves before serving.