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 delicious twist on the classic Eggplant Parmesan with a crispy baked coating, a rich marinara sauce, and a blend of melted part-skim mozzarella and parmesan cheeses. Fresh basil and herbs add brightness to this savory dish, perfect for a balanced meal that satisfies your cravings while keeping within your protein and calorie goals.

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NUTRITION

492kcal
Protein
34.1g
Fat
13.6g
Carbs
58.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Marinara Sauce (125g)

2 large Egg Whites (66g)

1/2 cup shredded Part-Skim Mozzarella Cheese (56g)

2 tbsp Grated Parmesan Cheese (10g)

1/2 cup Whole Wheat Panko Breadcrumbs (30g)

1/4 cup Fresh Basil, chopped

1 spray Olive Oil

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PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lay them out on a plate.

  • 3

    In a shallow bowl, lightly beat the 2 egg whites. In another bowl, combine the whole wheat panko breadcrumbs with a pinch of salt and pepper.

  • 4

    Dip each eggplant slice first into the beaten egg whites, letting any excess drip off, then coat evenly with the breadcrumb mixture.

  • 5

    Arrange the breaded eggplant slices on the prepared baking sheet. Bake for 20 minutes, flipping halfway, until the coating is crispy and golden.

  • 6

    Remove the eggplant from the oven. Spoon a thin layer of marinara sauce over each slice, then sprinkle evenly with shredded mozzarella and a bit of grated parmesan.

  • 7

    Return the eggplant to the oven and bake for an additional 8-10 minutes until the cheeses are melted and bubbly.

  • 8

    Garnish with freshly chopped basil 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 delicious twist on the classic Eggplant Parmesan with a crispy baked coating, a rich marinara sauce, and a blend of melted part-skim mozzarella and parmesan cheeses. Fresh basil and herbs add brightness to this savory dish, perfect for a balanced meal that satisfies your cravings while keeping within your protein and calorie goals.

NUTRITION

492kcal
Protein
34.1g
Fat
13.6g
Carbs
58.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Marinara Sauce (125g)

2 large Egg Whites (66g)

1/2 cup shredded Part-Skim Mozzarella Cheese (56g)

2 tbsp Grated Parmesan Cheese (10g)

1/2 cup Whole Wheat Panko Breadcrumbs (30g)

1/4 cup Fresh Basil, chopped

1 spray Olive Oil

PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lay them out on a plate.

  • 3

    In a shallow bowl, lightly beat the 2 egg whites. In another bowl, combine the whole wheat panko breadcrumbs with a pinch of salt and pepper.

  • 4

    Dip each eggplant slice first into the beaten egg whites, letting any excess drip off, then coat evenly with the breadcrumb mixture.

  • 5

    Arrange the breaded eggplant slices on the prepared baking sheet. Bake for 20 minutes, flipping halfway, until the coating is crispy and golden.

  • 6

    Remove the eggplant from the oven. Spoon a thin layer of marinara sauce over each slice, then sprinkle evenly with shredded mozzarella and a bit of grated parmesan.

  • 7

    Return the eggplant to the oven and bake for an additional 8-10 minutes until the cheeses are melted and bubbly.

  • 8

    Garnish with freshly chopped basil before serving.