YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Marinara
Enjoy a lighter twist on a classic Italian dish featuring tender, baked eggplant slices layered with a zesty fresh marinara, a crisp whole-wheat breadcrumb coating, and a melty blend of low-fat mozzarella and parmesan cheese. Finished with a hint of basil, this dish delivers satisfying crunch and vibrant flavors with clean, wholesome ingredients.
INGREDIENTS
1 medium Eggplant (≈250g)
1 large Egg
2 large Egg Whites
0.5 cup Whole-Wheat Breadcrumbs
0.5 cup Low-Fat Mozzarella (shredded)
2 tbsp Grated Parmesan Cheese
0.5 cup Fresh Marinara Sauce
Olive Oil Spray
2 tbsp Fresh Basil (chopped)
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds and lightly salt them. Let sit for 10 minutes before patting dry to remove excess moisture.
In a shallow bowl, whisk together the whole egg and egg whites to create a light coating mixture.
Dip each eggplant slice into the egg mixture, then coat evenly with whole-wheat breadcrumbs.
Place the coated eggplant slices on the baking sheet. Lightly spray the tops with olive oil spray for extra crispiness.
Bake in the preheated oven for 20 minutes, flipping halfway through to ensure both sides become crispy.
Remove the eggplant from the oven, spoon a small amount of fresh marinara over each slice, and sprinkle with low-fat mozzarella and grated parmesan cheese.
Return the eggplant to the oven and bake for an additional 5-7 minutes, until the cheese melts and turns slightly golden.
Garnish with chopped fresh basil before serving. Enjoy your crispy, delicious Eggplant Parmesan!