YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan
Enjoy a lighter take on the classic Eggplant Parmesan with perfectly crispy baked eggplant slices, a tangy tomato sauce, and a melty blend of part-skim mozzarella and Parmesan cheeses. This dish boasts a satisfying crunch with every bite while keeping the calories and protein levels balanced for a wholesome meal.
INGREDIENTS
1 medium Eggplant (300g)
1 large Egg
1/3 cup Whole Wheat Breadcrumbs (40g)
1/2 cup Tomato Sauce (125g)
3/4 cup shredded Part-Skim Mozzarella Cheese (84g)
1 tbsp grated Parmesan Cheese (5g)
1/2 tsp dried Basil & Oregano
1/2 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly salt the slices and let them sit for 10 minutes to draw out excess moisture, then pat dry.
In a shallow dish, whisk the egg along with a pinch of salt and pepper. In another dish, combine the whole wheat breadcrumbs with dried basil & oregano, garlic powder, and a sprinkle of pepper.
Dip each eggplant slice first in the egg wash then coat evenly with the breadcrumb mixture.
Place the coated eggplant slices onto the baking sheet in a single layer. Bake for 20-25 minutes until golden and crispy, flipping halfway through.
Warm the tomato sauce in a small pot. Arrange the baked eggplant slices in a baking dish, spoon a thin layer of tomato sauce over each layer, and sprinkle with shredded mozzarella.
Repeat layering if desired, finishing with a top layer of tomato sauce. Sprinkle the grated Parmesan cheese evenly on top.
Return the dish to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.
Remove from the oven, let cool slightly, and serve warm. Enjoy your healthier, crispy baked Eggplant Parmesan!