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 lighter twist on a classic Italian dish, featuring tender eggplant slices coated in a seasoned almond flour and Parmesan mix, baked to a perfect crisp, and smothered with a zesty marinara and fresh basil. This dish is designed to satisfy your cravings while keeping calories and protein in check.

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NUTRITION

463kcal
Protein
35.3g
Fat
23.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~200g)

4 large Egg Whites (~120g total)

1/4 cup Almond Flour (28g)

1/3 cup Grated Parmesan Cheese (37g)

1/2 cup Marinara Sauce (125g)

1 spray Olive Oil Cooking Spray

4 sprigs Fresh Basil

1 teaspoon Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

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

  • 3

    In a shallow bowl, pour the egg whites. In another dish, combine almond flour, grated Parmesan, and dried oregano.

  • 4

    Dip each eggplant slice first in the egg whites, letting any excess drip off, then coat evenly in the almond flour and Parmesan mixture.

  • 5

    Place the coated slices on the prepared baking sheet. Lightly spray the tops with olive oil cooking spray.

  • 6

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

  • 7

    In a small saucepan, warm the marinara sauce. Plate the baked eggplant slices, spoon a little marinara over each, and garnish with fresh basil sprigs.

  • 8

    Serve immediately and enjoy this nutritious, flavorful update to a classic dish.

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 lighter twist on a classic Italian dish, featuring tender eggplant slices coated in a seasoned almond flour and Parmesan mix, baked to a perfect crisp, and smothered with a zesty marinara and fresh basil. This dish is designed to satisfy your cravings while keeping calories and protein in check.

NUTRITION

463kcal
Protein
35.3g
Fat
23.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~200g)

4 large Egg Whites (~120g total)

1/4 cup Almond Flour (28g)

1/3 cup Grated Parmesan Cheese (37g)

1/2 cup Marinara Sauce (125g)

1 spray Olive Oil Cooking Spray

4 sprigs Fresh Basil

1 teaspoon Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

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

  • 3

    In a shallow bowl, pour the egg whites. In another dish, combine almond flour, grated Parmesan, and dried oregano.

  • 4

    Dip each eggplant slice first in the egg whites, letting any excess drip off, then coat evenly in the almond flour and Parmesan mixture.

  • 5

    Place the coated slices on the prepared baking sheet. Lightly spray the tops with olive oil cooking spray.

  • 6

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

  • 7

    In a small saucepan, warm the marinara sauce. Plate the baked eggplant slices, spoon a little marinara over each, and garnish with fresh basil sprigs.

  • 8

    Serve immediately and enjoy this nutritious, flavorful update to a classic dish.