YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a lighter twist on Eggplant Parmesan featuring tender baked eggplant rounds layered with a rich marinara sauce, melted part-skim mozzarella and Parmesan cheeses, and a crispy panko topping, finished with fresh basil and herbs for a burst of flavor. This dish delivers delightful texture contrasts and a comforting taste, perfect for breakfast, lunch, or dinner.
INGREDIENTS
200g Eggplant
75g Part-Skim Mozzarella Cheese
15g Parmesan Cheese
125g Marinara Sauce
30g Panko Breadcrumbs
Fresh Basil (approx. 5 leaves)
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
Slice the eggplant into approximately 1/4-inch thick rounds. Lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat dry with a paper towel.
Place the eggplant rounds on the baking tray. Brush lightly with a small amount of olive oil if desired for extra crispiness.
Sprinkle the panko breadcrumbs evenly over the eggplant slices, pressing gently to adhere.
Bake the eggplant for about 15 minutes until the crumbs start to turn golden and the eggplant softens.
Remove the tray from the oven and spoon a thin layer of marinara sauce over each slice.
Top each slice with portions of part-skim mozzarella and a sprinkle of grated Parmesan cheese.
Return the tray to the oven and bake for an additional 10 minutes until the cheeses are melted and bubbly.
Garnish with fresh basil leaves and any additional herbs of choice. Serve warm.