YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Marinara
Enjoy a lighter twist on a classic Italian favorite. Crisp baked eggplant slices are delicately coated in a crunchy almond flour and breadcrumb blend, then layered with a homemade, vibrant fresh marinara sauce and melty part-skim mozzarella. This meal strikes a perfect balance between flavor and nutrition, delivering a satisfying crunch with every bite while keeping the macros on track.
INGREDIENTS
200g Eggplant
1 Large Egg
30g Almond Flour
20g Whole Wheat Breadcrumbs
80g Part-Skim Mozzarella Cheese
125g Fresh Marinara Sauce
4 Fresh Basil leaves (optional)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Sprinkle both sides lightly with salt and let rest for 10 minutes to draw out extra moisture, then pat dry.
In a small bowl, whisk the egg. In another shallow dish, combine the almond flour and whole wheat breadcrumbs. Season the mixture with a pinch of salt and pepper.
Dip each eggplant slice first in the egg, allowing any excess to drip off, then coat evenly with the almond flour and breadcrumb mixture.
Arrange the coated eggplant slices on the prepared baking sheet. Bake in the preheated oven for 20 minutes, flipping halfway through, until golden and crispy.
Remove the baking sheet from the oven. Spoon a thin layer of fresh marinara sauce over each slice and top with shredded part-skim mozzarella cheese.
Return the eggplant slices to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil leaves before serving. Enjoy this crispy, flavorful Eggplant Parmesan as a delicious dinner option.