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 vibrant twist on classic Eggplant Parmesan! Tender eggplant slices are lightly breaded with whole wheat breadcrumbs and egg whites, baked to a crisp perfection, and layered with a rich tomato sauce, low‐fat mozzarella, and a sprinkle of Parmesan. Finished with a drizzle of olive oil and a garnish of fresh basil, and served with savory grilled chicken strips for an extra protein boost, this dish is as nutritious as it is delicious.

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NUTRITION

498kcal
Protein
50.1g
Fat
16g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (150g)

1/4 cup Whole Wheat Breadcrumbs (30g)

2 Egg Whites

1/4 cup Low-Fat Mozzarella Cheese (28g)

2 tbsp Grated Parmesan Cheese (10g)

1/2 cup Tomato Sauce (125g)

1 tsp Olive Oil

3 oz Grilled Chicken Breast (85g)

Fresh Basil sprigs

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PREPARATION

  • 1

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

  • 2

    Slice the eggplant into ½-inch thick rounds. Lightly salt them and let sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    Prepare a dipping station by placing the egg whites in a shallow bowl and the whole wheat breadcrumbs in another.

  • 4

    Dip each eggplant slice in the egg whites first, then coat with breadcrumbs, ensuring an even layer.

  • 5

    Place the breaded eggplant slices onto the baking sheet and lightly drizzle or spray with olive oil.

  • 6

    Bake the eggplant in the preheated oven for 20-25 minutes until they are golden and crispy, flipping halfway for even baking.

  • 7

    While the eggplant bakes, heat the tomato sauce in a small saucepan with a handful of torn fresh basil leaves and a dash of garlic if desired.

  • 8

    Once the eggplant is done, layer them in a baking dish. Spoon a thin layer of the herbed tomato sauce over each slice, sprinkle the low-fat mozzarella and then the Parmesan cheese on top.

  • 9

    Return the dish to the oven for an additional 5 minutes to melt the cheeses slightly.

  • 10

    Meanwhile, warm the pre-grilled chicken breast slices. You can quickly reheat them in a pan or the microwave.

  • 11

    To serve, plate the cheesy eggplant slices alongside the warm grilled chicken strips. Garnish with extra fresh basil for a burst of flavor and freshness.

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 vibrant twist on classic Eggplant Parmesan! Tender eggplant slices are lightly breaded with whole wheat breadcrumbs and egg whites, baked to a crisp perfection, and layered with a rich tomato sauce, low‐fat mozzarella, and a sprinkle of Parmesan. Finished with a drizzle of olive oil and a garnish of fresh basil, and served with savory grilled chicken strips for an extra protein boost, this dish is as nutritious as it is delicious.

NUTRITION

498kcal
Protein
50.1g
Fat
16g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (150g)

1/4 cup Whole Wheat Breadcrumbs (30g)

2 Egg Whites

1/4 cup Low-Fat Mozzarella Cheese (28g)

2 tbsp Grated Parmesan Cheese (10g)

1/2 cup Tomato Sauce (125g)

1 tsp Olive Oil

3 oz Grilled Chicken Breast (85g)

Fresh Basil sprigs

PREPARATION

  • 1

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

  • 2

    Slice the eggplant into ½-inch thick rounds. Lightly salt them and let sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    Prepare a dipping station by placing the egg whites in a shallow bowl and the whole wheat breadcrumbs in another.

  • 4

    Dip each eggplant slice in the egg whites first, then coat with breadcrumbs, ensuring an even layer.

  • 5

    Place the breaded eggplant slices onto the baking sheet and lightly drizzle or spray with olive oil.

  • 6

    Bake the eggplant in the preheated oven for 20-25 minutes until they are golden and crispy, flipping halfway for even baking.

  • 7

    While the eggplant bakes, heat the tomato sauce in a small saucepan with a handful of torn fresh basil leaves and a dash of garlic if desired.

  • 8

    Once the eggplant is done, layer them in a baking dish. Spoon a thin layer of the herbed tomato sauce over each slice, sprinkle the low-fat mozzarella and then the Parmesan cheese on top.

  • 9

    Return the dish to the oven for an additional 5 minutes to melt the cheeses slightly.

  • 10

    Meanwhile, warm the pre-grilled chicken breast slices. You can quickly reheat them in a pan or the microwave.

  • 11

    To serve, plate the cheesy eggplant slices alongside the warm grilled chicken strips. Garnish with extra fresh basil for a burst of flavor and freshness.