Crispy Baked Eggplant Parmesan with Fresh Marinara

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

Crispy Baked Eggplant Parmesan with Fresh Marinara

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan with Fresh Marinara

Savor the delicious fusion of tender baked eggplant layered with a vibrant, homemade marinara and melty cheeses, crowned by a light, protein-boosting chickpea flour coating. This dish offers a satisfying crunch and rich flavor profile, making it a wholesome choice for a dinner that is both clean and indulgent.

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NUTRITION

515kcal
Protein
40g
Fat
22.7g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (150g)

1/2 cup Fresh Marinara Sauce (125g)

1 large Egg

2 oz Part-Skim Mozzarella Cheese

1 oz Grated Parmesan Cheese

1/4 cup Chickpea Flour

Olive Oil Spray (2 sprays)

1 tsp Dried Italian Herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with olive oil spray.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lay the slices on the prepared baking sheet. Lightly spray both sides with olive oil spray and sprinkle a pinch of dried Italian herbs.

  • 3

    In a shallow bowl, whisk the egg. In another bowl, add the chickpea flour.

  • 4

    Dip each eggplant slice first in the egg, then coat evenly with chickpea flour.

  • 5

    Bake the coated eggplant slices in the preheated oven for about 20 minutes, flipping halfway through, until they are tender and beginning to become crispy.

  • 6

    Remove the eggplant from the oven. Spoon a thin layer of fresh marinara sauce over each slice, then layer with part-skim mozzarella and grated Parmesan cheese.

  • 7

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

  • 8

    Serve immediately, garnished with additional Italian herbs if desired.

Crispy Baked Eggplant Parmesan with Fresh Marinara

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

Crispy Baked Eggplant Parmesan with Fresh Marinara

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan with Fresh Marinara

Savor the delicious fusion of tender baked eggplant layered with a vibrant, homemade marinara and melty cheeses, crowned by a light, protein-boosting chickpea flour coating. This dish offers a satisfying crunch and rich flavor profile, making it a wholesome choice for a dinner that is both clean and indulgent.

NUTRITION

515kcal
Protein
40g
Fat
22.7g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (150g)

1/2 cup Fresh Marinara Sauce (125g)

1 large Egg

2 oz Part-Skim Mozzarella Cheese

1 oz Grated Parmesan Cheese

1/4 cup Chickpea Flour

Olive Oil Spray (2 sprays)

1 tsp Dried Italian Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with olive oil spray.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lay the slices on the prepared baking sheet. Lightly spray both sides with olive oil spray and sprinkle a pinch of dried Italian herbs.

  • 3

    In a shallow bowl, whisk the egg. In another bowl, add the chickpea flour.

  • 4

    Dip each eggplant slice first in the egg, then coat evenly with chickpea flour.

  • 5

    Bake the coated eggplant slices in the preheated oven for about 20 minutes, flipping halfway through, until they are tender and beginning to become crispy.

  • 6

    Remove the eggplant from the oven. Spoon a thin layer of fresh marinara sauce over each slice, then layer with part-skim mozzarella and grated Parmesan cheese.

  • 7

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

  • 8

    Serve immediately, garnished with additional Italian herbs if desired.