Crispy Baked Eggplant with Fresh Marinara

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

Crispy Baked Eggplant with Fresh Marinara

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant with Fresh Marinara

Enjoy a satisfying dish featuring tender baked eggplant rounds with a crisp almond flour coating, complemented by savory lean turkey sausage, melty part-skim mozzarella, and a sprinkle of Parmesan. Topped with a bright, homemade marinara sauce infused with garlic, fresh basil, and a drizzle of olive oil, this recipe delivers a delightful balance of textures and flavors ideal for any meal of the day.

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NUTRITION

516kcal
Protein
40.8g
Fat
31.4g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

3 ounces Lean Turkey Sausage

1/3 cup Part-Skim Mozzarella (30g)

2 tbsp Grated Parmesan Cheese (10g)

1/2 cup Homemade Fresh Marinara Sauce (125g)

1 clove Garlic

5 sprigs Fresh Basil

1 tsp Extra Virgin Olive Oil

1/4 cup Almond Flour (28g)

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PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/4-inch thick round slices. Lightly sprinkle salt on the slices and let them sit for 10 minutes to draw out moisture, then pat dry with paper towels.

  • 3

    Prepare the coating by placing almond flour in a shallow dish. Dip each eggplant slice into the almond flour, ensuring an even coating on both sides.

  • 4

    Place the coated eggplant slices on the baking sheet and bake for 20-25 minutes, flipping halfway through, until they start to turn golden and crispy.

  • 5

    While the eggplant bakes, heat a small pan over medium heat. Add the lean turkey sausage and break it apart, cooking until it is evenly browned. Remove from heat and set aside.

  • 6

    In a saucepan, combine the homemade marinara sauce, finely minced garlic, torn fresh basil leaves, and extra virgin olive oil. Simmer on low heat for about 5 minutes to let the flavors meld.

  • 7

    Once the eggplant slices are crispy, remove them from the oven. Top each slice with a spoonful of turkey sausage, a sprinkle of part-skim mozzarella, and a dusting of grated Parmesan cheese.

  • 8

    Return the topped eggplant slices to the oven for another 5 minutes, or until the cheeses have melted and become bubbly.

  • 9

    Plate the baked eggplant medallions and drizzle with the warm marinara sauce. Garnish with a few extra basil leaves and serve immediately.

Crispy Baked Eggplant with Fresh Marinara

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

Crispy Baked Eggplant with Fresh Marinara

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant with Fresh Marinara

Enjoy a satisfying dish featuring tender baked eggplant rounds with a crisp almond flour coating, complemented by savory lean turkey sausage, melty part-skim mozzarella, and a sprinkle of Parmesan. Topped with a bright, homemade marinara sauce infused with garlic, fresh basil, and a drizzle of olive oil, this recipe delivers a delightful balance of textures and flavors ideal for any meal of the day.

NUTRITION

516kcal
Protein
40.8g
Fat
31.4g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

3 ounces Lean Turkey Sausage

1/3 cup Part-Skim Mozzarella (30g)

2 tbsp Grated Parmesan Cheese (10g)

1/2 cup Homemade Fresh Marinara Sauce (125g)

1 clove Garlic

5 sprigs Fresh Basil

1 tsp Extra Virgin Olive Oil

1/4 cup Almond Flour (28g)

PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/4-inch thick round slices. Lightly sprinkle salt on the slices and let them sit for 10 minutes to draw out moisture, then pat dry with paper towels.

  • 3

    Prepare the coating by placing almond flour in a shallow dish. Dip each eggplant slice into the almond flour, ensuring an even coating on both sides.

  • 4

    Place the coated eggplant slices on the baking sheet and bake for 20-25 minutes, flipping halfway through, until they start to turn golden and crispy.

  • 5

    While the eggplant bakes, heat a small pan over medium heat. Add the lean turkey sausage and break it apart, cooking until it is evenly browned. Remove from heat and set aside.

  • 6

    In a saucepan, combine the homemade marinara sauce, finely minced garlic, torn fresh basil leaves, and extra virgin olive oil. Simmer on low heat for about 5 minutes to let the flavors meld.

  • 7

    Once the eggplant slices are crispy, remove them from the oven. Top each slice with a spoonful of turkey sausage, a sprinkle of part-skim mozzarella, and a dusting of grated Parmesan cheese.

  • 8

    Return the topped eggplant slices to the oven for another 5 minutes, or until the cheeses have melted and become bubbly.

  • 9

    Plate the baked eggplant medallions and drizzle with the warm marinara sauce. Garnish with a few extra basil leaves and serve immediately.