YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan
Enjoy a lighter twist on a classic Italian favorite with this Crispy Baked Eggplant Parmesan. Tender eggplant slices are dipped in egg and panko breadcrumbs, baked to a golden crisp, and layered with a zesty tomato sauce and a melty mix of part-skim mozzarella and Parmesan cheeses. This dish offers a delightful crunch, a rich burst of flavor, and a comforting, satisfying bite perfect for any time of the day.
INGREDIENTS
1 medium Eggplant (150g)
1 large Egg
1 large Egg White
1/3 cup Panko Breadcrumbs
1/2 cup Part-Skim Mozzarella (shredded)
1 oz Extra Mozzarella (shredded)
1 tbsp Parmesan Cheese (grated)
1/2 cup Tomato Sauce
Olive Oil Cooking Spray
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Lightly coat the sheet with olive oil cooking spray.
Slice the eggplant into 1/4-inch thick rounds. Pat the slices dry with a paper towel to remove excess moisture.
In a shallow bowl, whisk together the whole egg and the extra egg white.
Place the panko breadcrumbs in another shallow bowl. Season the breadcrumbs with a pinch of salt, pepper, and any dried Italian herbs you enjoy.
Dip each eggplant slice first into the egg mixture, ensuring it is thoroughly coated, then dredge in the panko breadcrumbs until fully covered. Lay the slices on the prepared baking sheet.
Spray the tops lightly with olive oil cooking spray to help them crisp up.
Bake in the preheated oven for about 20 minutes, flipping halfway through to ensure even crisping.
Remove the baked eggplant slices from the oven. Spoon a thin layer of tomato sauce over each slice, then sprinkle evenly with both part-skim mozzarella and extra mozzarella cheeses. Top with a light dusting of grated Parmesan cheese.
Return the eggplant slices to the oven and bake for an additional 5-7 minutes, or until the cheeses have melted and become slightly golden.
Serve hot and enjoy your delicious, crispy, and cheesy baked eggplant Parmesan.