YOUR SOLIN GENERATED RECIPE
Crispy Eggplant Parmesan Toast with Fresh Basil
Enjoy a savory twist on a classic Italian favorite. Tender, lightly breaded eggplant rounds are baked until perfectly crispy and layered with rich marinara, melted mozzarella, and a sprinkle of Parmesan. Finished with fresh basil and served atop a hearty slice of whole grain toast, this dish offers a delightful crunch and burst of flavor with every bite.
INGREDIENTS
150g Eggplant, sliced into rounds
1 large Whole Egg
1 large Egg White
1/2 cup Part-Skim Mozzarella Cheese, shredded
1 slice Whole Grain Bread
1/3 cup Marinara Tomato Sauce
1 tablespoon Grated Parmesan Cheese
Fresh Basil Leaves for garnish
PREPARATION
Preheat the 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 the slices and let them sit for 10 minutes, then pat dry.
In a shallow dish, whisk together 1 whole egg and 1 egg white. In another dish, place a light dusting of whole grain breadcrumbs or crushed whole grain toast (optional for extra crispiness if desired). Dip each eggplant slice in the egg mixture, and if using, lightly press into the breadcrumbs for a delicate crunch.
Arrange the slices on the prepared baking sheet. Bake for 15 minutes until just tender and starting to brown.
Meanwhile, toast the slice of whole grain bread until lightly crisp.
Top each baked eggplant slice with a spoonful of marinara tomato sauce, then sprinkle generously with shredded mozzarella cheese.
Return the eggplant slices to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
Place the cheesy eggplant slices on the toasted bread. Finish with a sprinkle of grated Parmesan cheese and garnish with fresh basil leaves.
Serve warm and enjoy this crispy, savory treat any time of the day.