YOUR SOLIN GENERATED RECIPE
Healthy Crispy Baked Eggplant Parm
Enjoy a delicious twist on the classic Eggplant Parm with a healthier, baked version that delivers crispy texture and rich tomato flavor without the heaviness of deep-frying. Fresh eggplant slices are lightly coated in a protein-boosted, seasoned breadcrumb mixture and baked to perfection, then layered with marinara sauce and melted part-skim mozzarella and Parmesan cheese for a comforting, nutrient-packed meal.
INGREDIENTS
0.5 medium Eggplant (~150g)
3 large Egg Whites (~99g)
0.5 cup Marinara Sauce (~125g)
0.5 cup shredded Part-Skim Mozzarella (~56g)
2 tbsp grated Parmesan Cheese (~10g)
0.25 cup Whole Wheat Breadcrumbs (~30g)
Olive Oil Spray
1 tsp Dried Oregano
Salt and Pepper to taste
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. Lay the slices on a paper towel to pat dry.
In a shallow bowl, whisk the 3 egg whites with a pinch of salt and pepper.
In another bowl, combine the whole wheat breadcrumbs, dried oregano, a light sprinkle of salt and pepper, and set aside.
Dip each eggplant slice into the egg whites, allowing excess to drip off, then coat evenly in the breadcrumb mixture.
Place the coated eggplant slices on the prepared baking sheet and lightly spray with olive oil.
Bake for 20-25 minutes until the eggplant is tender and the coating is crispy, flipping once halfway through.
Remove from the oven and spread a thin layer of marinara sauce on each slice.
Top with shredded part-skim mozzarella and a sprinkle of grated Parmesan cheese.
Return to the oven for an additional 5-7 minutes, or until the cheese has melted and lightly browned.
Garnish with extra dried oregano or fresh basil if desired, and serve warm.