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 fresh twist on a classic with layers of tender, baked eggplant, tangy tomato sauce, and a blend of melty mozzarella and parmesan cheeses, all crisped up with whole wheat breadcrumbs and finished with vibrant fresh basil and herbs.

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NUTRITION

535kcal
Protein
36.2g
Fat
21.6g
Carbs
47.8g

SERVINGS

1 serving

INGREDIENTS

0.5 medium Eggplant (≈274g)

2 Large Eggs

2 ounces Part-Skim Mozzarella Cheese

1/2 cup Tomato Sauce

1/4 cup Whole Wheat Breadcrumbs

1 tablespoon Grated Parmesan Cheese

5 sprigs Fresh Basil

1 teaspoon Dried Oregano

Olive Oil Cooking Spray (4 sprays)

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Optionally, lightly salt and let sit for 10 minutes to remove excess moisture, then pat dry.

  • 3

    In a shallow bowl, beat the eggs until well mixed. In another bowl, combine the whole wheat breadcrumbs and dried oregano.

  • 4

    Dip each eggplant slice first in the beaten egg, then coat evenly in the breadcrumb mixture.

  • 5

    Lightly spray the coating side of each slice with olive oil cooking spray. Arrange the slices on the prepared baking sheet.

  • 6

    Bake the eggplant slices for 20 minutes, flipping halfway through to ensure both sides become crispy.

  • 7

    Remove from the oven and spoon a thin layer of tomato sauce over each slice. Top with the mozzarella cheese, a sprinkle of parmesan, and a few torn basil leaves.

  • 8

    Return to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.

  • 9

    Garnish with extra fresh basil if desired and serve immediately.

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 fresh twist on a classic with layers of tender, baked eggplant, tangy tomato sauce, and a blend of melty mozzarella and parmesan cheeses, all crisped up with whole wheat breadcrumbs and finished with vibrant fresh basil and herbs.

NUTRITION

535kcal
Protein
36.2g
Fat
21.6g
Carbs
47.8g

SERVINGS

1 serving

INGREDIENTS

0.5 medium Eggplant (≈274g)

2 Large Eggs

2 ounces Part-Skim Mozzarella Cheese

1/2 cup Tomato Sauce

1/4 cup Whole Wheat Breadcrumbs

1 tablespoon Grated Parmesan Cheese

5 sprigs Fresh Basil

1 teaspoon Dried Oregano

Olive Oil Cooking Spray (4 sprays)

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Optionally, lightly salt and let sit for 10 minutes to remove excess moisture, then pat dry.

  • 3

    In a shallow bowl, beat the eggs until well mixed. In another bowl, combine the whole wheat breadcrumbs and dried oregano.

  • 4

    Dip each eggplant slice first in the beaten egg, then coat evenly in the breadcrumb mixture.

  • 5

    Lightly spray the coating side of each slice with olive oil cooking spray. Arrange the slices on the prepared baking sheet.

  • 6

    Bake the eggplant slices for 20 minutes, flipping halfway through to ensure both sides become crispy.

  • 7

    Remove from the oven and spoon a thin layer of tomato sauce over each slice. Top with the mozzarella cheese, a sprinkle of parmesan, and a few torn basil leaves.

  • 8

    Return to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.

  • 9

    Garnish with extra fresh basil if desired and serve immediately.