YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan
Enjoy a lighter twist on the classic Eggplant Parmesan with baked eggplant rounds layered with a robust marinara, part-skim mozzarella, a sprinkle of Parmesan, and a crispy whole wheat breadcrumb crust. This comforting dish delivers a satisfying balance of tender vegetables, melty cheese, and herbs, perfect for a hearty breakfast, lunch, or dinner.
INGREDIENTS
200g Eggplant
1 Egg
1/4 cup Whole Wheat Breadcrumbs
1/2 cup Marinara Sauce
1/2 cup Part-Skim Mozzarella Cheese
2 tbsp Parmesan Cheese
1 tsp Italian Seasoning
1 tsp Garlic Powder
PREPARATION
Preheat your oven to 400°F (200°C) and lightly grease a baking tray.
Slice the eggplant into 1/4-inch thick rounds. Season both sides with salt, Italian seasoning, and garlic powder.
Dip each eggplant slice into beaten egg, then lightly coat with whole wheat breadcrumbs.
Place the coated eggplant slices on the prepared baking tray and bake for 20-25 minutes until golden and tender.
Meanwhile, warm the marinara sauce in a small saucepan over low heat.
To assemble, layer the baked eggplant slices in a baking dish. Spoon a thin layer of marinara sauce over each slice, then sprinkle with part-skim mozzarella and a light dusting of Parmesan.
Return the dish to the oven for an additional 5-7 minutes, until the cheese is melted and bubbly.
Serve hot and enjoy a balanced, delicious meal that fits your nutritional goals.