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, crisp version of the classic Eggplant Parmesan featuring tender, oven-baked eggplant slices enveloped in a crunchy whole wheat breadcrumb and Parmesan coating. Topped with a zesty marinara sauce and melty part-skim mozzarella, this dish is finished with a sprinkle of fresh basil for a burst of aromatic flavor.

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NUTRITION

558kcal
Protein
35.1g
Fat
22.4g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1/2 cup Marinara Sauce (124g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1 large Egg (50g)

3/4 cup Part-skim Mozzarella Cheese (84g)

2 tbsp Grated Parmesan Cheese (10g)

1/4 cup Fresh Basil (5g)

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Optionally, sprinkle lightly with salt and let sit for 10 minutes to remove excess moisture, then pat dry.

  • 3

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

  • 4

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

  • 5

    Place the coated eggplant slices on the prepared baking sheet and bake for 20 minutes, flipping halfway for even crispiness.

  • 6

    Remove the eggplant from the oven and spoon a modest layer of marinara sauce over each slice. Sprinkle the part-skim mozzarella cheese on top.

  • 7

    Return the slices to the oven and bake for an additional 5-7 minutes, until the cheese melts and becomes slightly bubbly.

  • 8

    Garnish with fresh basil just before serving.

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, crisp version of the classic Eggplant Parmesan featuring tender, oven-baked eggplant slices enveloped in a crunchy whole wheat breadcrumb and Parmesan coating. Topped with a zesty marinara sauce and melty part-skim mozzarella, this dish is finished with a sprinkle of fresh basil for a burst of aromatic flavor.

NUTRITION

558kcal
Protein
35.1g
Fat
22.4g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1/2 cup Marinara Sauce (124g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1 large Egg (50g)

3/4 cup Part-skim Mozzarella Cheese (84g)

2 tbsp Grated Parmesan Cheese (10g)

1/4 cup Fresh Basil (5g)

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Optionally, sprinkle lightly with salt and let sit for 10 minutes to remove excess moisture, then pat dry.

  • 3

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

  • 4

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

  • 5

    Place the coated eggplant slices on the prepared baking sheet and bake for 20 minutes, flipping halfway for even crispiness.

  • 6

    Remove the eggplant from the oven and spoon a modest layer of marinara sauce over each slice. Sprinkle the part-skim mozzarella cheese on top.

  • 7

    Return the slices to the oven and bake for an additional 5-7 minutes, until the cheese melts and becomes slightly bubbly.

  • 8

    Garnish with fresh basil just before serving.