Crispy Baked Eggplant with Fresh Marinara and Melted Mozzarella

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

Crispy Baked Eggplant with Fresh Marinara and Melted Mozzarella

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant with Fresh Marinara and Melted Mozzarella

Enjoy a hearty twist on a classic Italian favorite with tender baked eggplant slices layered in a vibrant, homemade marinara and crowned with luxuriously melted part-skim mozzarella. The crunch from an almond flour coating and a light egg white binder offers a satisfying texture, while fresh herbs add an aromatic finish. An effortlessly delicious dish that perfectly balances indulgence and nourishment.

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NUTRITION

567kcal
Protein
35.6g
Fat
29.1g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Marinara Sauce (125g)

3 ounces Part-Skim Mozzarella Cheese (85g)

1/4 cup Almond Flour (28g)

1 large Egg White (33g)

Olive Oil Spray

Salt & Black Pepper to taste

1 teaspoon Dried Italian Herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with olive oil.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly season both sides with salt, pepper, and dried Italian herbs.

  • 3

    In a shallow bowl, whisk together the almond flour and egg white to create a thin, binding batter.

  • 4

    Dip each eggplant slice into the almond flour mixture, ensuring an even, light coating. Place the coated slices on the prepared baking sheet.

  • 5

    Bake in the preheated oven for about 20-25 minutes, flipping halfway through, until the eggplant rounds become crispy and golden.

  • 6

    Remove the eggplant from the oven. Spoon a modest layer of fresh marinara sauce over each slice and top with part-skim mozzarella cheese.

  • 7

    Return the eggplant slices to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and slightly bubbly.

  • 8

    Serve warm, garnished with extra herbs if desired, enjoying the crispy texture paired with the rich, melted mozzarella and zesty marinara.

Crispy Baked Eggplant with Fresh Marinara and Melted Mozzarella

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

Crispy Baked Eggplant with Fresh Marinara and Melted Mozzarella

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant with Fresh Marinara and Melted Mozzarella

Enjoy a hearty twist on a classic Italian favorite with tender baked eggplant slices layered in a vibrant, homemade marinara and crowned with luxuriously melted part-skim mozzarella. The crunch from an almond flour coating and a light egg white binder offers a satisfying texture, while fresh herbs add an aromatic finish. An effortlessly delicious dish that perfectly balances indulgence and nourishment.

NUTRITION

567kcal
Protein
35.6g
Fat
29.1g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Marinara Sauce (125g)

3 ounces Part-Skim Mozzarella Cheese (85g)

1/4 cup Almond Flour (28g)

1 large Egg White (33g)

Olive Oil Spray

Salt & Black Pepper to taste

1 teaspoon Dried Italian Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with olive oil.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly season both sides with salt, pepper, and dried Italian herbs.

  • 3

    In a shallow bowl, whisk together the almond flour and egg white to create a thin, binding batter.

  • 4

    Dip each eggplant slice into the almond flour mixture, ensuring an even, light coating. Place the coated slices on the prepared baking sheet.

  • 5

    Bake in the preheated oven for about 20-25 minutes, flipping halfway through, until the eggplant rounds become crispy and golden.

  • 6

    Remove the eggplant from the oven. Spoon a modest layer of fresh marinara sauce over each slice and top with part-skim mozzarella cheese.

  • 7

    Return the eggplant slices to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and slightly bubbly.

  • 8

    Serve warm, garnished with extra herbs if desired, enjoying the crispy texture paired with the rich, melted mozzarella and zesty marinara.