Crispy Baked Eggplant Parmesan Hero

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

Crispy Baked Eggplant Parmesan Hero

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan Hero

Savor a delightful twist on a classic Italian dish with a crispy baked eggplant layered with a rich marinara sauce, melted mozzarella and parmesan cheeses, and finished with a cool dollop of nonfat Greek yogurt. This dish balances a satisfying crunch and comforting creaminess perfect for any meal of the day.

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NUTRITION

516kcal
Protein
37.6g
Fat
28.7g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

1 small Eggplant (150g)

20g Almond Flour

1 Large Egg

75g Part-Skim Mozzarella Cheese

1/2 cup Low-Sugar Marinara Sauce (125g)

10g Grated Parmesan Cheese

1/4 cup Nonfat Greek Yogurt (60g)

3 sprigs Fresh Basil

Olive Oil Cooking Spray

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PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Optionally, sprinkle lightly with salt and let sit for 10 minutes to draw out moisture; then pat dry.

  • 3

    In a shallow bowl, beat the egg. In another, place the almond flour mixed with the grated Parmesan cheese.

  • 4

    Dip each eggplant slice first into the egg, then dredge it in the almond flour mixture, ensuring an even coating.

  • 5

    Arrange the coated eggplant slices on the prepared baking sheet. Lightly spray the tops with olive oil.

  • 6

    Bake for about 20 minutes, flipping halfway, until the slices are crisp and golden.

  • 7

    Remove from the oven and top each slice with a spoonful of marinara sauce and a sprinkle of shredded mozzarella cheese.

  • 8

    Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.

  • 9

    Plate the crispy eggplant slices, add a dollop of nonfat Greek yogurt on top, and garnish with fresh basil sprigs before serving.

Crispy Baked Eggplant Parmesan Hero

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

Crispy Baked Eggplant Parmesan Hero

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan Hero

Savor a delightful twist on a classic Italian dish with a crispy baked eggplant layered with a rich marinara sauce, melted mozzarella and parmesan cheeses, and finished with a cool dollop of nonfat Greek yogurt. This dish balances a satisfying crunch and comforting creaminess perfect for any meal of the day.

NUTRITION

516kcal
Protein
37.6g
Fat
28.7g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

1 small Eggplant (150g)

20g Almond Flour

1 Large Egg

75g Part-Skim Mozzarella Cheese

1/2 cup Low-Sugar Marinara Sauce (125g)

10g Grated Parmesan Cheese

1/4 cup Nonfat Greek Yogurt (60g)

3 sprigs Fresh Basil

Olive Oil Cooking Spray

PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Optionally, sprinkle lightly with salt and let sit for 10 minutes to draw out moisture; then pat dry.

  • 3

    In a shallow bowl, beat the egg. In another, place the almond flour mixed with the grated Parmesan cheese.

  • 4

    Dip each eggplant slice first into the egg, then dredge it in the almond flour mixture, ensuring an even coating.

  • 5

    Arrange the coated eggplant slices on the prepared baking sheet. Lightly spray the tops with olive oil.

  • 6

    Bake for about 20 minutes, flipping halfway, until the slices are crisp and golden.

  • 7

    Remove from the oven and top each slice with a spoonful of marinara sauce and a sprinkle of shredded mozzarella cheese.

  • 8

    Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.

  • 9

    Plate the crispy eggplant slices, add a dollop of nonfat Greek yogurt on top, and garnish with fresh basil sprigs before serving.