YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan
A lighter twist on the classic Eggplant Parmesan, featuring crisp, oven-baked eggplant rounds layered with a rich, homemade tomato sauce and a melty blend of Parmesan and low-fat mozzarella. This dish offers a satisfying crunch and a burst of Italian flavors all while keeping calories and protein in check.
INGREDIENTS
150g Eggplant (raw)
1 Whole Egg (50g)
30g Panko Breadcrumbs
30g Grated Parmesan Cheese
50g Low-Fat Mozzarella Cheese
100g Tomato Sauce
5ml Olive Oil (Cooking Spray)
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 salt them and let sit for 10 minutes to draw out moisture, then pat dry with a paper towel.
In a shallow bowl, whisk the whole egg. In another bowl, combine the panko breadcrumbs with half of the grated Parmesan and season with a pinch of salt and pepper.
Dip each eggplant slice in the egg, then coat evenly with the breadcrumb mixture. Spray or lightly drizzle olive oil on both sides of the slices.
Arrange the coated eggplant slices on the prepared baking sheet and bake for 20 minutes, flipping halfway through, until the exterior is golden and crispy.
Remove the baking sheet from the oven. Spoon a thin layer of tomato sauce over each slice, then sprinkle evenly with the remaining Parmesan and the low-fat mozzarella.
Return the slices to the oven and bake for an additional 5-7 minutes, until the cheeses melt and become bubbly.
Garnish with fresh basil if desired and serve warm.