YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan
Enjoy a healthier twist on a classic comfort dish with baked eggplant layered with a zesty tomato sauce, melty low-fat mozzarella, a sprinkle of Parmesan, and a crisp, whole wheat breadcrumb topping. This dish delivers a satisfying balance of flavors and textures, perfect for a wholesome dinner.
INGREDIENTS
1 cup Eggplant (approx. 99g)
3 large Egg Whites (approx. 100g total)
1/4 cup Whole Wheat Breadcrumbs (approx. 30g)
1/2 cup Low-Fat Mozzarella (approx. 56g)
1 tablespoon Parmesan Cheese (approx. 5g)
1/2 cup Tomato Sauce (approx. 124g)
2 tablespoons Fresh Basil (chopped)
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly brush or spray both sides with a small amount of water to help the egg whites adhere.
Dip each eggplant slice into the egg whites, then coat evenly with whole wheat breadcrumbs. Place the coated slices on the prepared baking sheet.
Sprinkle a little Parmesan cheese on each slice for an extra boost of flavor.
Bake the eggplant slices for 20-25 minutes until they are tender and slightly crispy on the edges.
In a small saucepan, warm the tomato sauce over medium heat. Stir in chopped basil and let it simmer for a few minutes.
To assemble, place the baked eggplant slices on a serving dish, spoon a thin layer of tomato sauce over them, and sprinkle low-fat mozzarella evenly on top.
Optional: Return the assembled dish to the oven for 5 minutes to allow the cheese to melt, or enjoy as is.
Garnish with extra fresh basil and serve warm.