YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan
Enjoy a lighter twist on the classic Eggplant Parmesan with layers of tender baked eggplant, tangy marinara, and a creamy blend of part-skim ricotta and mozzarella, finished with a sprinkle of parmesan and fresh basil. This dish delivers hearty flavor and a satisfying texture while keeping the calories and protein in check.
INGREDIENTS
1/2 medium Eggplant (approx 150g)
1/2 cup Marinara Sauce (125g)
2 ounces Part-Skim Mozzarella Cheese
1 tablespoon Grated Parmesan Cheese
1/2 cup Part-Skim Ricotta Cheese
5 Fresh Basil leaves
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and lightly brush a baking sheet with olive oil.
Slice the eggplant into 1/4-inch thick rounds. Season both sides lightly with salt and pepper.
Lay the eggplant slices on the prepared baking sheet and brush lightly with olive oil. Bake for 15 minutes until tender and slightly golden.
In a baking dish, spread a thin layer of marinara sauce. Place a layer of baked eggplant slices over the sauce.
Spread half of the ricotta cheese evenly over the eggplant, then sprinkle with half of the mozzarella and a few basil leaves. Add a drizzle of marinara sauce on top.
Repeat the layers with the remaining eggplant, ricotta, mozzarella, and marinara sauce. Top with grated Parmesan and additional basil if desired.
Return the dish to the oven and bake for another 10-15 minutes until the cheese is melted and bubbly.
Let it cool for a few minutes before serving. Enjoy your healthy baked eggplant parmesan!