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 Italian favorite with tender eggplant slices crisped to perfection and layered with a rich, homemade marinara sauce, melty part-skim mozzarella, and a hint of Parmesan, all accented by fresh basil. This dish delivers a satisfying crunch, a burst of herbal flavor, and comforting warmth, making it a perfect meal for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

472kcal
Protein
34.6g
Fat
22.3g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

½ medium Eggplant (150g)

½ cup Marinara Sauce (125g)

3 oz Part-Skim Mozzarella Cheese (85g)

1 tbsp Grated Parmesan Cheese (5g)

2 Egg Whites

2 tbsp Whole Wheat Breadcrumbs (15g)

1 tsp Olive Oil

4 sprigs Fresh Basil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into ½-inch thick rounds. Pat them dry with a paper towel to remove excess moisture.

  • 3

    In a shallow bowl, gently whisk the egg whites. In another small bowl, combine the whole wheat breadcrumbs with a light drizzle of olive oil.

  • 4

    Dip each eggplant slice in the egg whites, then coat evenly with the breadcrumb mixture.

  • 5

    Place the coated eggplant slices on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until they are lightly golden and crispy.

  • 6

    Remove the eggplant from the oven and spoon a thin layer of marinara sauce over each slice.

  • 7

    Sprinkle the part-skim mozzarella and grated Parmesan evenly over the slices.

  • 8

    Return the eggplant to the oven and bake for an additional 5-7 minutes until the cheeses are melted and slightly bubbly.

  • 9

    Garnish with fresh basil sprigs 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 take on a classic Italian favorite with tender eggplant slices crisped to perfection and layered with a rich, homemade marinara sauce, melty part-skim mozzarella, and a hint of Parmesan, all accented by fresh basil. This dish delivers a satisfying crunch, a burst of herbal flavor, and comforting warmth, making it a perfect meal for breakfast, lunch, or dinner.

NUTRITION

472kcal
Protein
34.6g
Fat
22.3g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

½ medium Eggplant (150g)

½ cup Marinara Sauce (125g)

3 oz Part-Skim Mozzarella Cheese (85g)

1 tbsp Grated Parmesan Cheese (5g)

2 Egg Whites

2 tbsp Whole Wheat Breadcrumbs (15g)

1 tsp Olive Oil

4 sprigs Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into ½-inch thick rounds. Pat them dry with a paper towel to remove excess moisture.

  • 3

    In a shallow bowl, gently whisk the egg whites. In another small bowl, combine the whole wheat breadcrumbs with a light drizzle of olive oil.

  • 4

    Dip each eggplant slice in the egg whites, then coat evenly with the breadcrumb mixture.

  • 5

    Place the coated eggplant slices on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until they are lightly golden and crispy.

  • 6

    Remove the eggplant from the oven and spoon a thin layer of marinara sauce over each slice.

  • 7

    Sprinkle the part-skim mozzarella and grated Parmesan evenly over the slices.

  • 8

    Return the eggplant to the oven and bake for an additional 5-7 minutes until the cheeses are melted and slightly bubbly.

  • 9

    Garnish with fresh basil sprigs before serving.