YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan
Enjoy a fresh, baked twist on classic Eggplant Parmesan. Crispy, breaded eggplant slices are layered with a vibrant marinara sauce and melty low-fat mozzarella, then finished with a sprinkle of parmesan cheese. This dish offers a delicious balance of textures and flavors, from crunchy to creamy, delivering a comforting meal that fits beautifully within your nutritional goals.
INGREDIENTS
1/2 medium Eggplant (150g)
1/2 cup Marinara Sauce (125g)
1 cup shredded Low-Fat Mozzarella (112g)
1 tbsp Parmesan Cheese (5g)
1 large Egg
1/4 cup Almond Flour (28g)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly season both sides with salt and pepper.
In a shallow bowl, whisk the egg. In another shallow dish, add the almond flour seasoned with a pinch of salt and pepper.
Dip each eggplant slice first into the beaten egg, then coat evenly with almond flour.
Place the coated eggplant slices on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway, until the edges are crisp and golden.
Remove the eggplant slices from the oven and arrange them in a baking dish. Spoon marinara sauce evenly over the slices.
Sprinkle the shredded low-fat mozzarella cheese over the marinara, then finish with a light dusting of grated Parmesan cheese.
Return the dish to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
Allow the dish to cool slightly before serving. Enjoy your crispy, baked eggplant parmesan as a satisfying meal option for breakfast, lunch, or dinner.