Crispy Baked Eggplant with Herb Marinara

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

Crispy Baked Eggplant with Herb Marinara

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant with Herb Marinara

Savor the delicious crunch of lightly breaded eggplant slices baked to perfection, layered with a fragrant, herb-infused marinara, and topped with melty low-fat mozzarella and protein-packed roasted chickpeas. This dish beautifully balances textures and flavors, making it an appealing option for any meal.

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NUTRITION

469kcal
Protein
32.4g
Fat
13.4g
Carbs
58.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (458g)

1/3 cup Chickpea Flour (approx. 40g)

2 large Egg Whites (66g total)

1/2 cup Herb Marinara Sauce (122g)

1 oz Low-Fat Mozzarella (28g)

1/2 cup Roasted Chickpeas (82g)

1 tsp Olive Oil (4.5g)

1 tsp Mixed Herbs and Spices

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into rounds about 1/2 inch thick. Lightly salt and let sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    In a shallow bowl, combine chickpea flour and mixed herbs and spices.

  • 4

    In a separate bowl, whisk the egg whites until slightly frothy.

  • 5

    Dip each eggplant slice first in the egg whites, then dredge in the chickpea flour mixture, ensuring an even coating.

  • 6

    Place the coated slices on the prepared baking sheet and lightly drizzle each with olive oil.

  • 7

    Bake for 20-25 minutes, flipping halfway, until the eggplant is tender and the coating is crispy.

  • 8

    While the eggplant bakes, warm the marinara sauce in a small saucepan and stir in additional dried basil and oregano if desired.

  • 9

    Once baked, spoon a thin layer of herb marinara over each slice, and sprinkle with low-fat mozzarella.

  • 10

    For an extra protein boost and crunch, top with roasted chickpeas. Optionally, return to the oven for 3-5 minutes to melt the cheese slightly before serving.

Crispy Baked Eggplant with Herb Marinara

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

Crispy Baked Eggplant with Herb Marinara

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant with Herb Marinara

Savor the delicious crunch of lightly breaded eggplant slices baked to perfection, layered with a fragrant, herb-infused marinara, and topped with melty low-fat mozzarella and protein-packed roasted chickpeas. This dish beautifully balances textures and flavors, making it an appealing option for any meal.

NUTRITION

469kcal
Protein
32.4g
Fat
13.4g
Carbs
58.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (458g)

1/3 cup Chickpea Flour (approx. 40g)

2 large Egg Whites (66g total)

1/2 cup Herb Marinara Sauce (122g)

1 oz Low-Fat Mozzarella (28g)

1/2 cup Roasted Chickpeas (82g)

1 tsp Olive Oil (4.5g)

1 tsp Mixed Herbs and Spices

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into rounds about 1/2 inch thick. Lightly salt and let sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    In a shallow bowl, combine chickpea flour and mixed herbs and spices.

  • 4

    In a separate bowl, whisk the egg whites until slightly frothy.

  • 5

    Dip each eggplant slice first in the egg whites, then dredge in the chickpea flour mixture, ensuring an even coating.

  • 6

    Place the coated slices on the prepared baking sheet and lightly drizzle each with olive oil.

  • 7

    Bake for 20-25 minutes, flipping halfway, until the eggplant is tender and the coating is crispy.

  • 8

    While the eggplant bakes, warm the marinara sauce in a small saucepan and stir in additional dried basil and oregano if desired.

  • 9

    Once baked, spoon a thin layer of herb marinara over each slice, and sprinkle with low-fat mozzarella.

  • 10

    For an extra protein boost and crunch, top with roasted chickpeas. Optionally, return to the oven for 3-5 minutes to melt the cheese slightly before serving.