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 healthier twist on a classic Italian dish! Tender eggplant slices get a crispy, golden almond flour and Parmesan coating, baked to perfection and finished with a light marinara sauce and a burst of fresh basil. This dish delivers fantastic flavor with clean, wholesome ingredients.

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NUTRITION

419kcal
Protein
32.5g
Fat
21.9g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

4 large Egg Whites (132g)

1/4 cup Almond Flour (30g)

1/2 cup Marinara Sauce (120g)

1/4 cup grated Parmesan Cheese (27g)

1 handful Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly salt the slices and let them sit for 10 minutes to remove excess moisture, then pat dry with a paper towel.

  • 3

    In a shallow bowl, whisk the egg whites until slightly frothy. In another bowl, combine the almond flour, grated Parmesan, a pinch of salt, and pepper.

  • 4

    Dip each eggplant slice into the egg whites, allowing the excess to drip off, then coat evenly with the almond flour and Parmesan mixture.

  • 5

    Place the coated eggplant slices on a parchment-lined baking sheet. Bake for about 20 minutes, flipping halfway through, until they are crispy and golden.

  • 6

    Remove from the oven and spoon a thin layer of marinara sauce over each slice. Return to the oven for an additional 5 minutes to warm the sauce.

  • 7

    Garnish with fresh basil before serving. Enjoy your crispy, flavorful, and nutritious Eggplant Parmesan!

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 healthier twist on a classic Italian dish! Tender eggplant slices get a crispy, golden almond flour and Parmesan coating, baked to perfection and finished with a light marinara sauce and a burst of fresh basil. This dish delivers fantastic flavor with clean, wholesome ingredients.

NUTRITION

419kcal
Protein
32.5g
Fat
21.9g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

4 large Egg Whites (132g)

1/4 cup Almond Flour (30g)

1/2 cup Marinara Sauce (120g)

1/4 cup grated Parmesan Cheese (27g)

1 handful Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly salt the slices and let them sit for 10 minutes to remove excess moisture, then pat dry with a paper towel.

  • 3

    In a shallow bowl, whisk the egg whites until slightly frothy. In another bowl, combine the almond flour, grated Parmesan, a pinch of salt, and pepper.

  • 4

    Dip each eggplant slice into the egg whites, allowing the excess to drip off, then coat evenly with the almond flour and Parmesan mixture.

  • 5

    Place the coated eggplant slices on a parchment-lined baking sheet. Bake for about 20 minutes, flipping halfway through, until they are crispy and golden.

  • 6

    Remove from the oven and spoon a thin layer of marinara sauce over each slice. Return to the oven for an additional 5 minutes to warm the sauce.

  • 7

    Garnish with fresh basil before serving. Enjoy your crispy, flavorful, and nutritious Eggplant Parmesan!