Crispy Baked Eggplant Parmesan with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Eggplant Parmesan with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan with Fresh Herbs

Enjoy a lighter twist on a classic Italian favorite with crispy baked eggplant slices layered with a rich marinara sauce, melty low-fat mozzarella, and a crisp whole wheat breadcrumb and parmesan topping. Garnished with fresh basil and herbs, this dish offers satisfying textures and flavors without overloading on calories.

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NUTRITION

513kcal
Protein
33.1g
Fat
19g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

200g Eggplant

2 oz Low-Fat Mozzarella Cheese

2 tbsp Grated Parmesan Cheese

1/2 cup Marinara Sauce

1/4 cup Whole Wheat Breadcrumbs

1 Large Egg

1 tsp Olive Oil Spray

Fresh Basil sprigs

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant into 1/4-inch thick rounds and lightly salt them to help draw out moisture; let sit for 10 minutes then pat dry.

  • 2

    In a shallow bowl, whisk the egg. In another bowl, combine whole wheat breadcrumbs with grated parmesan cheese.

  • 3

    Dip each eggplant slice first in the beaten egg, then dredge in the breadcrumb mixture until well coated.

  • 4

    Place the coated eggplant slices on a baking sheet lined with parchment paper. Lightly spray the tops with olive oil spray for extra crispiness.

  • 5

    Bake the eggplant slices in the preheated oven for about 20 minutes, flipping halfway through for even crisping.

  • 6

    Remove from the oven and spoon a modest amount of marinara sauce over each slice. Top with the low-fat mozzarella pieces.

  • 7

    Return to the oven for an additional 5-7 minutes or until the cheese is melted and bubbly.

  • 8

    Garnish with fresh basil leaves and serve immediately.

Crispy Baked Eggplant Parmesan with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Eggplant Parmesan with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan with Fresh Herbs

Enjoy a lighter twist on a classic Italian favorite with crispy baked eggplant slices layered with a rich marinara sauce, melty low-fat mozzarella, and a crisp whole wheat breadcrumb and parmesan topping. Garnished with fresh basil and herbs, this dish offers satisfying textures and flavors without overloading on calories.

NUTRITION

513kcal
Protein
33.1g
Fat
19g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

200g Eggplant

2 oz Low-Fat Mozzarella Cheese

2 tbsp Grated Parmesan Cheese

1/2 cup Marinara Sauce

1/4 cup Whole Wheat Breadcrumbs

1 Large Egg

1 tsp Olive Oil Spray

Fresh Basil sprigs

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant into 1/4-inch thick rounds and lightly salt them to help draw out moisture; let sit for 10 minutes then pat dry.

  • 2

    In a shallow bowl, whisk the egg. In another bowl, combine whole wheat breadcrumbs with grated parmesan cheese.

  • 3

    Dip each eggplant slice first in the beaten egg, then dredge in the breadcrumb mixture until well coated.

  • 4

    Place the coated eggplant slices on a baking sheet lined with parchment paper. Lightly spray the tops with olive oil spray for extra crispiness.

  • 5

    Bake the eggplant slices in the preheated oven for about 20 minutes, flipping halfway through for even crisping.

  • 6

    Remove from the oven and spoon a modest amount of marinara sauce over each slice. Top with the low-fat mozzarella pieces.

  • 7

    Return to the oven for an additional 5-7 minutes or until the cheese is melted and bubbly.

  • 8

    Garnish with fresh basil leaves and serve immediately.