YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan
Enjoy a delicious twist on a classic Italian favorite featuring tender baked eggplant slices layered with a light, crunchy coating of whole wheat breadcrumbs and cheeses, finished with a savory marinara sauce and a refreshing dollop of creamy nonfat Greek yogurt. This dish offers a perfect balance of textures and flavors that work well as a hearty breakfast, lunch, or dinner.
INGREDIENTS
1 medium Eggplant (200g)
1/3 cup Whole Wheat Breadcrumbs (30g)
2 tbsp Grated Parmesan Cheese (10g)
1/2 cup Low-Fat Mozzarella Cheese (56g)
1/2 cup Marinara Sauce (125g)
1/2 cup Nonfat Greek Yogurt (120g)
1 tsp Olive Oil Cooking Spray (5g)
1 tsp Italian Seasoning
1 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly sprinkle salt on both sides and let sit for 10 minutes to draw out moisture, then gently pat dry with paper towel.
In a shallow bowl, combine whole wheat breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
Brush each eggplant slice lightly with nonfat Greek yogurt on both sides. This will act as a binder for the breadcrumb mixture.
Dredge the eggplant slices in the breadcrumb mixture, pressing gently to ensure adherence.
Place the coated eggplant slices on the prepared baking sheet and lightly spray the tops with olive oil cooking spray.
Bake for 20-25 minutes, flipping halfway through, until the coating is golden and crispy.
Remove the slices from the oven. Spoon a thin layer of marinara sauce over each slice and sprinkle with low-fat mozzarella cheese.
Return the slices to the oven and bake for an additional 5-7 minutes, or until the cheese has melted.
Serve hot, optionally topping with an extra dollop of nonfat Greek yogurt and fresh Italian herbs if desired.