YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan
A vibrant twist on the classic Eggplant Parmesan, this baked dish features tender, layered slices of eggplant smothered in a rich tomato sauce, light low-fat cheeses, and a hint of herbs. The dish is baked to perfection, delivering a satisfying balance of textures and flavors that work beautifully for a healthy dinner option.
INGREDIENTS
1 medium Eggplant (300g)
0.5 cup Tomato Sauce (120g)
0.5 cup Low-Fat Mozzarella Cheese, shredded (56g)
0.25 cup Low-Fat Ricotta Cheese (62g)
1 large Egg
0.25 cup Whole Wheat Breadcrumbs (30g)
1 tablespoon grated Parmesan Cheese (5g)
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
PREPARATION
Preheat your oven to 400°F (200°C) and prepare a baking dish by lightly spraying with cooking spray.
Slice the eggplant into 1/4-inch rounds. Optionally, lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat dry with paper towels.
In a shallow bowl, whisk the egg. In another small bowl, combine the whole wheat breadcrumbs, dried basil, and dried oregano.
Dip each eggplant slice first into the beaten egg, then coat evenly with the breadcrumb mixture.
Arrange a single layer of eggplant slices in the baking dish. Spoon a thin layer of tomato sauce over the eggplant.
Add dollops of low-fat ricotta cheese and sprinkle a portion of the shredded low-fat mozzarella over the sauce. Repeat the layers if desired, finishing with a top layer of cheeses.
Sprinkle the grated Parmesan evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the eggplant is tender and the cheeses are melted and lightly browned.
Remove from the oven and let cool slightly before serving.