YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan
Enjoy a lighter twist on a classic Italian favorite, featuring tender, baked eggplant slices with a crunchy whole wheat breadcrumb coating, layered with a rich and flavorful tomato sauce and melty part-skim mozzarella cheese. This dish delivers a satisfying balance of texture and taste, perfect for a nourishing meal at any time of the day.
INGREDIENTS
1 medium eggplant (300g)
1 cup tomato sauce (240g)
4 ounces part-skim mozzarella cheese (113g)
1/4 cup whole wheat breadcrumbs (30g)
1 large egg
1/2 teaspoon salt
1/2 teaspoon black pepper
Cooking spray
PREPARATION
Preheat your oven to 400°F and lightly coat a baking sheet with cooking spray.
Slice the eggplant into 1/2-inch thick rounds. Arrange the slices on a plate and sprinkle with 1/2 teaspoon of salt. Allow them to sit for about 20 minutes to draw out extra moisture, then gently pat dry with paper towels.
In a shallow bowl, whisk the egg to prepare the egg wash. In another small bowl, combine the whole wheat breadcrumbs with black pepper.
Dip each eggplant slice into the egg wash, then dredge in the breadcrumb mixture, ensuring both sides are evenly coated. Place the breaded slices on the prepared baking sheet.
Bake in the preheated oven for 20 minutes. Carefully flip the slices and bake for an additional 10 minutes until the coating is crispy and lightly golden.
Remove the slices from the oven. Top each slice with a spoonful of tomato sauce and distribute the part-skim mozzarella cheese evenly over the slices.
Return the tray to the oven and bake for another 8 to 10 minutes, or until the cheese is melted and bubbly.
Serve warm and enjoy your crispy baked eggplant parmesan as a wholesome meal option.