YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan
Enjoy a fresh, lighter take on a classic Italian favorite. Silky baked eggplant layered with a rich, homemade marinara sauce, melted part-skim mozzarella, and a sprinkle of sharp Parmesan come together under a crown of fragrant basil for a satisfying and nutritious meal.
INGREDIENTS
1 medium Eggplant (~300g)
1 cup Part-Skim Mozzarella Cheese (shredded, ~112g)
1/2 cup Marinara Sauce (~123g)
1 tbsp Grated Parmesan Cheese (~5g)
2 tbsp Fresh Basil Leaves
PREPARATION
Preheat your oven to 400°F (200°C) and lightly grease a baking tray.
Slice the eggplant into 1/4-inch thick rounds. Optionally, sprinkle a little salt on the slices and let them sit for 10 minutes to draw out moisture, then pat dry with paper towels.
Place the eggplant slices on the prepared tray and bake for about 20 minutes until tender and lightly golden.
Remove the tray from the oven. Spoon a thin layer of marinara sauce over each eggplant slice, then evenly distribute the shredded part-skim mozzarella over the top.
Return the tray to the oven and bake for an additional 8-10 minutes or until the cheese is melted and bubbly.
Remove from the oven and sprinkle grated Parmesan cheese and fresh basil leaves over the slices.
Serve immediately and enjoy this nutritious twist on a classic Italian dish.