YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan
Enjoy a fresh, baked version of Eggplant Parmesan featuring tender roasted eggplant slices layered with a zesty tomato sauce, melty low‐fat mozzarella, a touch of Parmesan, and a light almond flour coating. This nutritious twist is baked to perfection and paired with a binding egg and egg white mixture to help achieve a satisfying crunch while keeping the dish light and balanced.
INGREDIENTS
1 medium Eggplant (200g)
1/2 cup Tomato Sauce (125g)
1/2 cup Low-Fat Mozzarella Cheese, shredded (56g)
1 tablespoon Parmesan Cheese (5g)
1/4 cup Almond Flour (28g)
1 large Egg
1 large Egg White
PREPARATION
Preheat the oven to 400°F (200°C) and lightly grease a baking tray with non-stick spray.
Slice the eggplant into 1/4-inch thick rounds. Season lightly with salt and allow them to sit for 10 minutes to draw out moisture, then pat dry with paper towels.
Prepare a dredging station by placing the almond flour in a shallow bowl. In another bowl, beat together the egg and egg white until well combined.
Dip each eggplant slice first into the beaten egg mixture, then lightly coat with almond flour. Arrange the coated slices on the greased baking tray.
Bake the eggplant slices in the preheated oven for about 20-25 minutes, flipping halfway through, until they are golden and slightly crisp.
Remove the tray from the oven and spoon a thin layer of tomato sauce over each eggplant slice.
Sprinkle the low-fat mozzarella and a little Parmesan cheese over the tomato sauce on each slice.
Return the tray to the oven and bake for an additional 5-7 minutes, just until the cheese has melted and is slightly bubbly.
Remove from the oven and let cool slightly before serving. Enjoy warm as a balanced meal fit for breakfast, lunch, or dinner.