YOUR SOLIN GENERATED RECIPE
Golden Baked Eggplant Parmesan
Enjoy a modern twist on a classic dish with tender baked eggplant layered with a vibrant marinara sauce, light cottage cheese, melted part-skim mozzarella, and a hint of whole wheat breadcrumbs. This recipe delivers a satisfying crunch and comforting flavors while keeping the calorie and protein goals in mind.
INGREDIENTS
1 medium Eggplant (~300g)
1/2 cup Low-Fat Cottage Cheese (~113g)
1/2 cup Part-Skim Mozzarella Cheese, shredded (~56g)
1/2 cup Marinara Sauce (~125g)
1 large Egg (~50g)
1/4 cup Whole Wheat Breadcrumbs (~30g)
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. Lightly salt and let rest for 10 minutes to reduce moisture, then pat dry with a paper towel.
In a shallow bowl, beat the egg. In another bowl, place the whole wheat breadcrumbs.
Dip each eggplant slice first in the beaten egg, allowing the excess to drip off, then coat it evenly with breadcrumbs.
Place the coated slices on the prepared baking sheet and lightly spray or drizzle with a small amount of olive oil if desired.
Bake the eggplant slices for about 20 minutes until they are golden and crisp, flipping once halfway through the baking time.
Arrange the baked eggplant slices in a baking dish. Spoon a thin layer of marinara sauce over each slice, and then dollop evenly with low-fat cottage cheese.
Top with shredded part-skim mozzarella cheese.
Return the dish to the oven and bake for an additional 8-10 minutes until the cheeses are melted and bubbly.
Remove from the oven and let cool slightly before serving. Enjoy your balanced, protein-packed Golden Baked Eggplant Parmesan!