YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a crispy, baked eggplant parmesan layered with rich tomato sauce, melted part-skim mozzarella enhanced with a hint of parmesan, and fresh herbs for a vibrant finish. This dish delivers a delightful combination of textures and flavors in every bite.
INGREDIENTS
0.5 medium Eggplant (150 g)
0.5 cup Low Sodium Tomato Sauce (120 g)
0.75 cup part-skim Mozzarella cheese, shredded (84 g)
2 tablespoons grated Parmesan cheese (10 g)
0.33 cup Whole Wheat Breadcrumbs (33 g)
2 large Egg Whites
1 teaspoon Olive Oil
2 tablespoons Fresh Mixed Herbs (Basil, Parsley, Oregano)
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 salt the slices and set aside for 10 minutes to draw out moisture, then pat dry.
Prepare a coating station: In a shallow dish, mix whole wheat breadcrumbs with grated Parmesan and half of the fresh mixed herbs. In another dish, whisk the egg whites until slightly frothy.
Dip each eggplant slice first into the egg whites, then coat evenly with the breadcrumb mixture.
Place the coated eggplant slices on the prepared baking sheet. Drizzle a teaspoon of olive oil over the top to encourage crispiness.
Bake the eggplant for about 20 minutes or until crispy and golden, flipping the slices halfway through.
Remove from the oven and layer the baked eggplant slices on a serving dish. Spoon the low sodium tomato sauce over the slices, then sprinkle with the part-skim mozzarella cheese.
Return the dish to the oven for an additional 5 minutes, just until the cheese melts.
Garnish with the remaining fresh mixed herbs before serving.