YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan
Enjoy a lighter twist on a classic favorite with our Healthy Baked Eggplant Parmesan. Tender baked eggplant slices layered with a vibrant homemade marinara sauce, melted part-skim mozzarella, a sprinkle of parmesan, and a crisp whole wheat breadcrumb topping come together with aromatic garlic and fresh basil. This dish offers a delicious balance of flavors and textures while staying within your nutritional targets.
INGREDIENTS
1/2 medium Eggplant (~200g)
1/2 cup Marinara Sauce (~125g)
1/2 cup shredded Part-Skim Mozzarella Cheese (~56g)
2 tablespoons grated Parmesan Cheese (~10g)
1/4 cup Whole Wheat Breadcrumbs (~20g)
2 large Egg Whites (~66g total)
2 cloves Garlic
4 sprigs Fresh Basil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet.
Slice the eggplant into 1/4-inch thick rounds. Lay the slices on the baking sheet and lightly season with salt, pepper, and minced garlic.
Bake the eggplant in the preheated oven for about 15 minutes until tender but not fully done.
While the eggplant bakes, in a small bowl, mix the marinara sauce with one minced garlic clove and some chopped basil.
Remove the eggplant from the oven and spoon a thin layer of the marinara sauce onto each slice. Top each with a mix of egg whites (beaten lightly), then sprinkle shredded mozzarella evenly over the slices.
Sprinkle grated parmesan and whole wheat breadcrumbs on top for added flavor and crunch.
Return the assembled eggplant slices to the oven and bake for an additional 10-12 minutes until the cheese is melted and slightly golden.
Garnish with fresh basil leaves before serving. Enjoy your nutritious and delicious eggplant parmesan as a satisfying meal!