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 take on a classic Italian favorite with tender, crispy baked eggplant layered with a vibrant tomato sauce, creamy part-skim ricotta, and a blend of Parmesan and mozzarella cheeses. Finished with a sprinkle of fresh basil and oregano, this dish strikes a balance between indulgence and nourishment.

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NUTRITION

463kcal
Protein
32.3g
Fat
21.8g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Tomato Sauce (125g)

1/2 cup Part-Skim Ricotta Cheese (124g)

1/4 cup Grated Parmesan Cheese (28g)

1 oz Shredded Mozzarella Cheese (28g)

2 sprays Olive Oil Cooking Spray

2 tbsp Fresh Basil

1 tsp Dried Oregano

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the eggplant into 1/4-inch thick rounds.

  • 2

    Lightly spray a baking sheet with olive oil cooking spray. Arrange the eggplant slices in a single layer.

  • 3

    Spray the tops of the eggplant slices with a little more olive oil, and season with salt, pepper, and dried oregano.

  • 4

    Bake in the preheated oven for 20-25 minutes or until the eggplant is tender and beginning to crisp around the edges.

  • 5

    Remove the baking sheet, then spoon a thin layer of tomato sauce over each slice. Dollop part-skim ricotta on top, and sprinkle with grated Parmesan and shredded mozzarella.

  • 6

    Return to the oven for an additional 5-7 minutes, or until the cheeses have melted and are slightly golden.

  • 7

    Garnish with fresh basil just before serving. Enjoy your light and flavorful eggplant Parmesan!

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 take on a classic Italian favorite with tender, crispy baked eggplant layered with a vibrant tomato sauce, creamy part-skim ricotta, and a blend of Parmesan and mozzarella cheeses. Finished with a sprinkle of fresh basil and oregano, this dish strikes a balance between indulgence and nourishment.

NUTRITION

463kcal
Protein
32.3g
Fat
21.8g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Tomato Sauce (125g)

1/2 cup Part-Skim Ricotta Cheese (124g)

1/4 cup Grated Parmesan Cheese (28g)

1 oz Shredded Mozzarella Cheese (28g)

2 sprays Olive Oil Cooking Spray

2 tbsp Fresh Basil

1 tsp Dried Oregano

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the eggplant into 1/4-inch thick rounds.

  • 2

    Lightly spray a baking sheet with olive oil cooking spray. Arrange the eggplant slices in a single layer.

  • 3

    Spray the tops of the eggplant slices with a little more olive oil, and season with salt, pepper, and dried oregano.

  • 4

    Bake in the preheated oven for 20-25 minutes or until the eggplant is tender and beginning to crisp around the edges.

  • 5

    Remove the baking sheet, then spoon a thin layer of tomato sauce over each slice. Dollop part-skim ricotta on top, and sprinkle with grated Parmesan and shredded mozzarella.

  • 6

    Return to the oven for an additional 5-7 minutes, or until the cheeses have melted and are slightly golden.

  • 7

    Garnish with fresh basil just before serving. Enjoy your light and flavorful eggplant Parmesan!