YOUR SOLIN GENERATED RECIPE
Enjoy a lighter twist on a classic Italian favorite with tender baked eggplant layered with a vibrant tomato sauce, melted low‐fat mozzarella, a hint of Parmesan, and a boost from creamy cottage cheese—all baked to perfection for a satisfying meal that is both delicious and aligned with your nutritional goals.
INGREDIENTS
1/2 medium Eggplant (150g)
1/3 cup Tomato Sauce (80g)
1 cup Low-Fat Mozzarella Cheese, Shredded (112g)
1 large Egg White (33g)
1/4 cup Whole Wheat Breadcrumbs (15g)
1 tbsp Grated Parmesan Cheese (5g)
1/2 cup Low-Fat Cottage Cheese (113g)
PREPARATION
Preheat your oven to 400°F (200°C). Lightly grease a small baking dish.
Slice the eggplant into 1/4-inch thick rounds. Sprinkle lightly with salt and let sit for 10 minutes to draw out moisture, then pat dry with a paper towel.
In a shallow bowl, combine the whole wheat breadcrumbs with the egg white, mixing until the breadcrumbs are evenly coated.
Dip each eggplant slice in the breadcrumb mixture, ensuring both sides are coated.
Place a single layer of eggplant slices in the baking dish. Spoon a thin layer of tomato sauce over the eggplant, then layer with low-fat mozzarella and a few dollops of cottage cheese.
Sprinkle a small amount of grated Parmesan over the layer.
Repeat the layers if space allows, finishing with a top layer of cheese.
Bake in the preheated oven for 20-25 minutes until the eggplant is tender and the cheese is bubbly and lightly golden.
Allow the dish to cool for a few minutes before serving. Enjoy your nutritious and protein-packed Baked Eggplant Parmesan!