YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan
Enjoy a deliciously reimagined Eggplant Parmesan that features crisp baked eggplant rounds layered with a tangy marinara sauce, a blend of creamy ricotta and stretchy mozzarella, and a perfectly poached egg crown. Each bite delivers a delightful mix of textures and rich tomato-herb flavors, making it a balanced meal option for any time of day.
INGREDIENTS
1 medium slice Eggplant (150g)
1 large Egg (for coating)
2 tablespoons Panko Breadcrumbs
1/3 cup shredded Part-Skim Mozzarella
1 tablespoon Grated Parmesan Cheese
1/4 cup Part-Skim Ricotta
1/2 cup Marinara Sauce
1 large Egg (poached, topping)
4 Fresh Basil leaves
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly season with salt and pepper.
In a shallow bowl, whisk one egg intended for coating. In another shallow dish, place the panko breadcrumbs.
Dip each eggplant slice first into the egg, then lightly coat with panko breadcrumbs on both sides.
Arrange the breaded eggplant slices on the prepared baking tray. Bake for 20-25 minutes or until they become crispy and golden, flipping halfway through.
Remove the tray and spoon a thin layer of marinara sauce over each slice. Dot each with small dollops of ricotta and sprinkle evenly with shredded mozzarella and grated Parmesan.
Return the tray to the oven for an additional 5 minutes, letting the cheese melt into a delicious, bubbly topping.
Meanwhile, poach an egg to your liking. Once ready, carefully place the poached egg atop the cheesy eggplant stack.
Garnish with fresh basil leaves. Serve immediately and enjoy your crispy baked eggplant parmesan.