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 tender, baked eggplant layered with vibrant tomato sauce, melty mozzarella, and a golden, crunchy breadcrumb crust. Fresh basil and parsley lend a burst of aromatic flavor that elevates this dish, making it a satisfying and wholesome meal for dinner.

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NUTRITION

328kcal
Protein
31.2g
Fat
12.3g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

300g Eggplant

1/2 cup Tomato Sauce

3/4 cup Low-Fat Mozzarella Cheese (shredded)

1/4 cup Whole Wheat Breadcrumbs

1 medium Egg

2 large Egg Whites

2 tbsp Fresh Basil

2 tbsp Fresh Parsley

Olive Oil Spray

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Lightly spray a baking sheet with olive oil spray.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Optionally, lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    In a shallow dish, whisk together the whole egg and egg whites. In another small bowl, combine the whole wheat breadcrumbs with chopped fresh basil and parsley.

  • 4

    Dip each eggplant slice first into the egg mixture, then coat evenly with the breadcrumb and herb mixture.

  • 5

    Place the breaded eggplant slices on the prepared baking sheet. Bake for 20 minutes until they start to turn golden and crisp.

  • 6

    Remove the baking sheet from the oven. Spoon a thin layer of tomato sauce over each eggplant slice and sprinkle with the low-fat mozzarella cheese.

  • 7

    Return the baking sheet to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.

  • 8

    Garnish with extra fresh basil or parsley if desired, and serve warm.

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 tender, baked eggplant layered with vibrant tomato sauce, melty mozzarella, and a golden, crunchy breadcrumb crust. Fresh basil and parsley lend a burst of aromatic flavor that elevates this dish, making it a satisfying and wholesome meal for dinner.

NUTRITION

328kcal
Protein
31.2g
Fat
12.3g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

300g Eggplant

1/2 cup Tomato Sauce

3/4 cup Low-Fat Mozzarella Cheese (shredded)

1/4 cup Whole Wheat Breadcrumbs

1 medium Egg

2 large Egg Whites

2 tbsp Fresh Basil

2 tbsp Fresh Parsley

Olive Oil Spray

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Lightly spray a baking sheet with olive oil spray.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Optionally, lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    In a shallow dish, whisk together the whole egg and egg whites. In another small bowl, combine the whole wheat breadcrumbs with chopped fresh basil and parsley.

  • 4

    Dip each eggplant slice first into the egg mixture, then coat evenly with the breadcrumb and herb mixture.

  • 5

    Place the breaded eggplant slices on the prepared baking sheet. Bake for 20 minutes until they start to turn golden and crisp.

  • 6

    Remove the baking sheet from the oven. Spoon a thin layer of tomato sauce over each eggplant slice and sprinkle with the low-fat mozzarella cheese.

  • 7

    Return the baking sheet to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.

  • 8

    Garnish with extra fresh basil or parsley if desired, and serve warm.