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. Tender eggplant slices are lightly breaded with whole wheat breadcrumbs, then baked to a delicate crisp and layered with a rich tomato sauce, part-skim mozzarella, and a sprinkle of Parmesan. Finished with fresh basil, this version brings you a satisfying crunch, a burst of herbaceous freshness, and a balanced protein boost, all in a beautifully baked dish that feels indulgent without overloading on calories.

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NUTRITION

468kcal
Protein
31.1g
Fat
18.5g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Whole Wheat Breadcrumbs (55g)

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

2 tbsp Grated Parmesan Cheese (10g)

1 Large Egg

1/2 cup Tomato Sauce (122g)

3 tbsp Fresh Basil

2 sprays Olive Oil

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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 sprinkle with salt and let sit for about 10 minutes to draw out excess moisture, then pat dry.

  • 3

    Set up a breading station with a shallow bowl containing the beaten egg and another with whole wheat breadcrumbs. Dip each eggplant slice in the egg, then coat evenly with breadcrumbs.

  • 4

    Place the breaded eggplant slices onto the prepared baking sheet. Spray lightly with olive oil to help achieve a crispy texture.

  • 5

    Bake in the preheated oven for 20 minutes, flipping halfway, until the edges are golden and crispy.

  • 6

    Remove from the oven. On each eggplant slice, spoon a thin layer of tomato sauce, sprinkle with part-skim mozzarella, and add a dusting of grated Parmesan.

  • 7

    Return to the oven for an additional 5-7 minutes until the cheese melts and becomes bubbly.

  • 8

    Garnish with fresh basil before serving. Enjoy your crispy, herb-infused Eggplant Parmesan as a satisfying meal.

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. Tender eggplant slices are lightly breaded with whole wheat breadcrumbs, then baked to a delicate crisp and layered with a rich tomato sauce, part-skim mozzarella, and a sprinkle of Parmesan. Finished with fresh basil, this version brings you a satisfying crunch, a burst of herbaceous freshness, and a balanced protein boost, all in a beautifully baked dish that feels indulgent without overloading on calories.

NUTRITION

468kcal
Protein
31.1g
Fat
18.5g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Whole Wheat Breadcrumbs (55g)

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

2 tbsp Grated Parmesan Cheese (10g)

1 Large Egg

1/2 cup Tomato Sauce (122g)

3 tbsp Fresh Basil

2 sprays Olive Oil

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 sprinkle with salt and let sit for about 10 minutes to draw out excess moisture, then pat dry.

  • 3

    Set up a breading station with a shallow bowl containing the beaten egg and another with whole wheat breadcrumbs. Dip each eggplant slice in the egg, then coat evenly with breadcrumbs.

  • 4

    Place the breaded eggplant slices onto the prepared baking sheet. Spray lightly with olive oil to help achieve a crispy texture.

  • 5

    Bake in the preheated oven for 20 minutes, flipping halfway, until the edges are golden and crispy.

  • 6

    Remove from the oven. On each eggplant slice, spoon a thin layer of tomato sauce, sprinkle with part-skim mozzarella, and add a dusting of grated Parmesan.

  • 7

    Return to the oven for an additional 5-7 minutes until the cheese melts and becomes bubbly.

  • 8

    Garnish with fresh basil before serving. Enjoy your crispy, herb-infused Eggplant Parmesan as a satisfying meal.