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 take on a classic comfort dish with crispy baked eggplant layered with a rich marinara, melty part-skim mozzarella, and a sprinkle of Parmesan. Finished with a refreshing handful of fresh basil and a dollop of cottage cheese, this meal delivers a satisfying balance of textures and vibrant flavors while keeping the calories and protein in check.

Try 7 days free, then $12.99 / mo.

NUTRITION

472kcal
Protein
33.2g
Fat
16.8g
Carbs
46.4g

SERVINGS

1 serving

INGREDIENTS

1 medium eggplant (200g)

1/3 cup whole wheat breadcrumbs (~32g)

1/2 cup marinara sauce (125g)

1/3 cup shredded part-skim mozzarella (28g)

1/8 cup grated Parmesan cheese (14g)

1/2 cup low-fat cottage cheese (110g)

1 handful fresh basil

1 tablespoon olive oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the eggplant into 1/2-inch thick rounds and arrange them on a baking sheet lined with parchment paper.

  • 2

    Brush both sides of the eggplant slices lightly with olive oil. Sprinkle the whole wheat breadcrumbs evenly over the slices to coat each piece.

  • 3

    Bake the eggplant slices in the preheated oven for about 20 minutes or until they are golden and crispy, turning once halfway through.

  • 4

    Remove the eggplant from the oven and spoon a thin layer of marinara sauce over each slice. Sprinkle the shredded mozzarella and grated Parmesan on top.

  • 5

    Return the tray to the oven and bake for an additional 8-10 minutes until the cheese is melted and beginning to turn bubbly.

  • 6

    Plate the baked eggplant slices and top with a dollop of low-fat cottage cheese. Garnish with a handful of fresh basil for a burst of flavor.

  • 7

    Serve immediately and enjoy your balanced and nutritious Eggplant Parmesan!

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 take on a classic comfort dish with crispy baked eggplant layered with a rich marinara, melty part-skim mozzarella, and a sprinkle of Parmesan. Finished with a refreshing handful of fresh basil and a dollop of cottage cheese, this meal delivers a satisfying balance of textures and vibrant flavors while keeping the calories and protein in check.

NUTRITION

472kcal
Protein
33.2g
Fat
16.8g
Carbs
46.4g

SERVINGS

1 serving

INGREDIENTS

1 medium eggplant (200g)

1/3 cup whole wheat breadcrumbs (~32g)

1/2 cup marinara sauce (125g)

1/3 cup shredded part-skim mozzarella (28g)

1/8 cup grated Parmesan cheese (14g)

1/2 cup low-fat cottage cheese (110g)

1 handful fresh basil

1 tablespoon olive oil

PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the eggplant into 1/2-inch thick rounds and arrange them on a baking sheet lined with parchment paper.

  • 2

    Brush both sides of the eggplant slices lightly with olive oil. Sprinkle the whole wheat breadcrumbs evenly over the slices to coat each piece.

  • 3

    Bake the eggplant slices in the preheated oven for about 20 minutes or until they are golden and crispy, turning once halfway through.

  • 4

    Remove the eggplant from the oven and spoon a thin layer of marinara sauce over each slice. Sprinkle the shredded mozzarella and grated Parmesan on top.

  • 5

    Return the tray to the oven and bake for an additional 8-10 minutes until the cheese is melted and beginning to turn bubbly.

  • 6

    Plate the baked eggplant slices and top with a dollop of low-fat cottage cheese. Garnish with a handful of fresh basil for a burst of flavor.

  • 7

    Serve immediately and enjoy your balanced and nutritious Eggplant Parmesan!