YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant with Fresh Marinara and Basil
Enjoy a delightful twist on a traditional favorite with tender baked eggplant slices coated in a light, crispy, whole wheat breadcrumb mixture and layered with creamy part-skim ricotta, melted mozzarella, and a sprinkle of Parmesan. Topped off with a robust homemade marinara and fresh basil, this dish offers a harmonious balance of textures and flavors that make every bite both satisfying and nutritious.
INGREDIENTS
1 medium Eggplant (200g)
1 large Egg
¼ cup Whole Wheat Breadcrumbs
½ cup Part-Skim Ricotta Cheese
1 oz Part-Skim Mozzarella Cheese
2 tbsp Grated Parmesan Cheese
1 cup Fresh Marinara Sauce
Fresh Basil Leaves (handful)
Olive Oil Cooking Spray
1 tsp Italian Seasoning
Salt and Pepper to taste
1 tsp Garlic Powder
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly spray the sheet with olive oil cooking spray.
Slice the eggplant into ½-inch thick rounds. Pat them dry with a paper towel and season with salt, pepper, and garlic powder.
In a shallow bowl, whisk together the egg and Italian seasoning. In another plate, spread out the whole wheat breadcrumbs.
Dip each eggplant slice first in the egg mixture and then coat evenly with breadcrumbs.
Place the breaded eggplant slices on the prepared baking sheet. Lightly spray the tops with olive oil cooking spray.
Bake in the oven for about 20-25 minutes or until the eggplant is tender and the coating is golden and crispy.
While the eggplant bakes, warm the marinara sauce in a small saucepan over medium heat.
Once baked, plate the eggplant slices and dollop with part-skim ricotta cheese, then add the mozzarella and sprinkle the Parmesan cheese on top.
Drizzle a little warm marinara sauce over the plated eggplant and finish with fresh basil leaves.
Serve immediately and enjoy the blend of crispy textures and fresh, savory flavors.