YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan
Enjoy a lighter twist on the classic Italian favorite with tender baked eggplant layered with a rich marinara sauce, a blend of low-fat mozzarella and Parmesan, and a crisp whole wheat breadcrumb topping. This comfort dish delivers a satisfying combination of flavors and textures while keeping it balanced and nourishing.
INGREDIENTS
1 medium Eggplant (300g)
1 cup Marinara Sauce (240g)
1/2 cup shredded Low-Fat Mozzarella Cheese (56g)
2 tablespoons grated Parmesan Cheese (10g)
1/3 cup Whole Wheat Breadcrumbs (30g)
1 large Egg (50g)
PREPARATION
Preheat your oven to 400°F. Slice the eggplant into 1/4-inch thick rounds.
Lightly dip the eggplant slices into a beaten egg to help the breadcrumbs adhere.
Coat each slice lightly with whole wheat breadcrumbs on both sides.
Arrange the breaded eggplant slices on a baking sheet lined with parchment paper and lightly spray with olive oil if desired.
Bake for 20 minutes until the eggplant is tender and the breadcrumbs are beginning to crisp.
In a baking dish, spread a thin layer of marinara sauce. Layer the baked eggplant slices over the sauce.
Top the eggplant with additional marinara, then sprinkle the low-fat mozzarella evenly over the top.
Finish with grated Parmesan cheese, and optionally a little extra whole wheat breadcrumb for extra crunch.
Return the dish to the oven and bake for another 10-12 minutes until the cheese is melted and bubbly.
Garnish with fresh basil if available and serve warm.