YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan
Enjoy a lighter twist on a classic Italian dish with tender eggplant rounds layered with a zesty marinara sauce, low-fat mozzarella, a sprinkle of Parmesan, and a crunchy whole wheat breadcrumb topping. This baked delight offers a satisfying blend of textures and flavors while fitting perfectly within your macro and calorie goals.
INGREDIENTS
1 medium Eggplant (300g)
1/2 cup Marinara Sauce (122g)
4 ounces Low-fat Mozzarella Cheese (113g)
1/4 cup Grated Parmesan Cheese (25g)
1/4 cup Whole Wheat Breadcrumbs (15g)
PREPARATION
Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
Slice the eggplant into round slices about 1/2 inch thick. Arrange them on the prepared baking sheet.
Lightly season the eggplant slices with a pinch of salt and pepper. Bake in the preheated oven for about 15 minutes until they begin to soften.
Remove the eggplant from the oven. Spoon a thin layer of marinara sauce over each slice.
Top each slice with a portion of low-fat mozzarella cheese, then sprinkle grated Parmesan cheese over the mozzarella.
Evenly distribute the whole wheat breadcrumbs on top for a crispy finish.
Return the eggplant slices to the oven and bake for an additional 10-12 minutes, or until the cheese has melted and slightly browned.
Allow the dish to cool for a couple of minutes before serving, and enjoy your healthy twist on eggplant Parmesan.