YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan
Enjoy a lighter twist on the classic eggplant parmesan. This dish features tender baked eggplant layered with homemade tomato sauce, melty low‐fat mozzarella, and a sprinkle of sharp Parmesan, all accented with herbs and a crunchy whole wheat breadcrumb topping. It's a comforting meal that's both satisfying and aligned with your nutritional goals.
INGREDIENTS
200g Eggplant
1/2 cup Tomato Sauce (approx 120g)
84g Low-Fat Mozzarella Cheese, shredded
10g Grated Parmesan Cheese
20g Whole Wheat Breadcrumbs
1 tsp Olive Oil
1/2 tsp Dried Basil
1/2 tsp Dried Oregano
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. Lay the slices on the baking sheet and brush each side lightly with olive oil.
Sprinkle both sides of the eggplant slices with dried basil and oregano, and a light pinch of salt if desired.
Place the eggplant in the oven and bake for 20 minutes until they begin to soften and lightly brown.
Remove the eggplant from the oven. Spoon a thin layer of tomato sauce over each slice, then top with an even layer of shredded low-fat mozzarella and a sprinkle of grated Parmesan.
Evenly distribute the whole wheat breadcrumbs on top of the cheese for a satisfying crunch.
Return the eggplant to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden.
Serve warm and enjoy this hearty, flavorful dish as a satisfying meal.