YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan
Enjoy a delicious twist on a classic Italian dish with our Crispy Baked Eggplant Parmesan. Tender eggplant rounds are breaded in a protein-boosting coating and baked to a satisfying crisp, then layered with rich marinara, melty part-skim mozzarella, a sprinkle of Parmesan, and a boost of nutritional yeast. This lighter take on a favorite provides a perfect balance of flavor and nutrition for a fulfilling meal.
INGREDIENTS
1 medium Eggplant (300g)
2 ounces Part-Skim Mozzarella Cheese
1/2 cup Marinara Sauce
1/3 cup Panko Breadcrumbs
2 tbsp Grated Parmesan Cheese
2 tbsp Nutritional Yeast
3 sprays Olive Oil
Salt & 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. Season both sides lightly with salt and pepper.
Set up a light breading station by placing the panko breadcrumbs mixed with nutritional yeast in a shallow dish. For extra crispiness, you may lightly dampen the eggplant slices before coating.
Dip each eggplant slice into the breadcrumb mixture, ensuring an even coating on both sides.
Arrange the coated eggplant slices on the prepared baking sheet and spray lightly with olive oil.
Bake in the preheated oven for about 20 minutes, flipping once halfway through until both sides are golden and crispy.
Remove the eggplant from the oven and top each slice with a spoonful of marinara sauce. Sprinkle evenly with part-skim mozzarella and grated Parmesan.
Return the baking sheet to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
Serve warm and enjoy this lighter, protein-boosted version of Eggplant Parmesan.