YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant with Fresh Marinara and Roasted Asparagus
Enjoy a delightful twist on traditional eggplant with a crispy, cleanly breaded coating, served with a vibrant, homemade marinara and perfectly roasted asparagus. This dish offers a satisfying crunch and a burst of fresh flavors, making it a wholesome choice that balances taste with nutrition.
INGREDIENTS
1/2 medium Eggplant (150g)
1/4 cup Chickpea Flour (30g)
1 large Egg White (33g)
2 tbsp Almond Meal (14g)
1/2 cup Fresh Marinara Sauce (120g)
1/2 cup Part-Skim Mozzarella Cheese (56g)
6 Asparagus Spears (100g)
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch rounds. Lay the slices on a paper towel to absorb excess moisture.
In a shallow bowl, mix the chickpea flour and almond meal together. In a separate small bowl, whisk the egg white until slightly frothy.
Dip each eggplant slice first into the egg white, then lightly coat in the chickpea flour and almond meal mixture. Place the coated slices on the prepared baking sheet.
Bake the eggplant slices for about 20-25 minutes, flipping halfway through, until they become golden and crispy.
While the eggplant bakes, prepare the roasted asparagus. Trim the woody ends off the asparagus and toss with a light drizzle of olive oil, salt, and pepper. Spread on another baking sheet and roast in the oven for about 10-15 minutes until tender.
Once the eggplant is almost done, top each slice with a spoonful of fresh marinara sauce and sprinkle the part-skim mozzarella evenly over the slices. Return the eggplant to the oven for an additional 5 minutes until the cheese is melted and bubbly.
Plate the crispy baked eggplant alongside the roasted asparagus. Enjoy your balanced and nutritious meal!