YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan
Enjoy a lighter twist on the classic Eggplant Parmesan with a crispy baked finish. Fresh eggplant is coated in lightly seasoned whole wheat breadcrumbs, baked to perfection, and layered with a savory marinara sauce, gooey part-skim mozzarella, and a sprinkle of Parmesan cheese. This dish packs a satisfying flavor punch while keeping things balanced and wholesome for any meal of the day.
INGREDIENTS
1 medium Eggplant (150g)
2 large Eggs
1/4 cup Whole Wheat Breadcrumbs (30g)
1/2 cup Marinara Sauce (125g)
1/2 cup shredded Part-Skim Mozzarella Cheese (56g)
1 tablespoon Grated Parmesan Cheese (5g)
Fresh Basil for garnish (3 leaves)
PREPARATION
Preheat your oven to 400°F (200°C) 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 release moisture. Pat dry with paper towels.
In a shallow bowl, beat the eggs. In another dish, place the whole wheat breadcrumbs and season with a pinch of salt and pepper.
Dip each eggplant slice first in the beaten eggs, then coat evenly with the breadcrumbs. Place the coated slices on the prepared baking sheet.
Bake the eggplant slices for about 20 minutes, flipping halfway through, until they become golden and crisp.
Remove the baking sheet from the oven. Spoon a thin layer of marinara sauce over each slice, then sprinkle with shredded mozzarella and a light dusting of Parmesan.
Return the 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, serve warm, and enjoy this lighter, protein-friendly twist on a classic favorite.