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 the classic Eggplant Parmesan featuring tender baked eggplant slices layered with a zesty marinara, melted part-skim mozzarella, a sprinkle of Parmesan, and a crispy whole wheat breadcrumb topping. Finished with a pop of fresh basil and served with a refreshing side of nonfat Greek yogurt for a protein boost, this dish delivers bright flavors and satisfying textures without overloading on calories.

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NUTRITION

523kcal
Protein
37.1g
Fat
23.2g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Marinara Sauce (125g)

3 oz Part-Skim Mozzarella Cheese (85g)

1 tbsp Grated Parmesan Cheese (5g)

1/4 cup Whole Wheat Breadcrumbs (15g)

1 tsp Olive Oil (4.5g)

2 tbsp Fresh Basil

1/2 cup Nonfat Greek Yogurt (120g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the eggplant into 1/2-inch thick rounds and lightly salt them to draw out moisture.

  • 2

    Set up a baking tray lined with parchment paper. Arrange the eggplant slices in a single layer.

  • 3

    Lightly brush the eggplant with olive oil and sprinkle the whole wheat breadcrumbs evenly over the slices to create a crispy coating.

  • 4

    Bake the eggplant for about 20 minutes, flipping halfway, until they are tender and the breadcrumb coating is golden and crispy.

  • 5

    Spoon a thin layer of marinara sauce on each baked eggplant slice. Top evenly with 3 oz of mozzarella cheese, then sprinkle with grated Parmesan.

  • 6

    Return the tray to the oven and bake for an additional 8-10 minutes, until the cheese is melted and bubbly.

  • 7

    Remove from the oven, garnish with fresh basil, and serve immediately alongside a 1/2 cup serving of nonfat Greek yogurt.

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 the classic Eggplant Parmesan featuring tender baked eggplant slices layered with a zesty marinara, melted part-skim mozzarella, a sprinkle of Parmesan, and a crispy whole wheat breadcrumb topping. Finished with a pop of fresh basil and served with a refreshing side of nonfat Greek yogurt for a protein boost, this dish delivers bright flavors and satisfying textures without overloading on calories.

NUTRITION

523kcal
Protein
37.1g
Fat
23.2g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Marinara Sauce (125g)

3 oz Part-Skim Mozzarella Cheese (85g)

1 tbsp Grated Parmesan Cheese (5g)

1/4 cup Whole Wheat Breadcrumbs (15g)

1 tsp Olive Oil (4.5g)

2 tbsp Fresh Basil

1/2 cup Nonfat Greek Yogurt (120g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the eggplant into 1/2-inch thick rounds and lightly salt them to draw out moisture.

  • 2

    Set up a baking tray lined with parchment paper. Arrange the eggplant slices in a single layer.

  • 3

    Lightly brush the eggplant with olive oil and sprinkle the whole wheat breadcrumbs evenly over the slices to create a crispy coating.

  • 4

    Bake the eggplant for about 20 minutes, flipping halfway, until they are tender and the breadcrumb coating is golden and crispy.

  • 5

    Spoon a thin layer of marinara sauce on each baked eggplant slice. Top evenly with 3 oz of mozzarella cheese, then sprinkle with grated Parmesan.

  • 6

    Return the tray to the oven and bake for an additional 8-10 minutes, until the cheese is melted and bubbly.

  • 7

    Remove from the oven, garnish with fresh basil, and serve immediately alongside a 1/2 cup serving of nonfat Greek yogurt.