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 the classic eggplant parmesan with a crispy baked texture, melty cheeses, and a vibrant burst of fresh herbs. This dish offers comforting layers of lightly breaded eggplant sliced rounds, simmered in a savory marinara sauce, and topped with a blend of part-skim mozzarella and Parmesan cheese, finished with a sprinkle of fresh basil for a clean, satisfying meal.

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NUTRITION

461kcal
Protein
34.1g
Fat
21.7g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (~150g)

3/4 cup Part-skim Mozzarella Cheese, shredded (~85g)

1/4 cup Grated Parmesan Cheese (~25g)

1/3 cup Whole-Wheat Breadcrumbs (~33g)

1/2 cup No-Sugar Added Marinara Sauce (~122g)

Handful of Fresh Basil

1 tsp Olive Oil Spray

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/4 inch thick rounds and lay them out on the baking sheet.

  • 3

    Lightly spray the eggplant slices with olive oil spray and season with salt, pepper, and garlic powder.

  • 4

    Sprinkle the whole-wheat breadcrumbs evenly over the eggplant slices, pressing gently to adhere.

  • 5

    Bake the eggplant for about 15 minutes until they begin to turn golden and slightly crisp.

  • 6

    Remove the baking sheet from the oven and top each eggplant slice with a spoonful of marinara sauce.

  • 7

    Sprinkle a mix of shredded part-skim mozzarella and grated Parmesan cheese on top of the sauce.

  • 8

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

  • 9

    Garnish with fresh basil before serving.

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 the classic eggplant parmesan with a crispy baked texture, melty cheeses, and a vibrant burst of fresh herbs. This dish offers comforting layers of lightly breaded eggplant sliced rounds, simmered in a savory marinara sauce, and topped with a blend of part-skim mozzarella and Parmesan cheese, finished with a sprinkle of fresh basil for a clean, satisfying meal.

NUTRITION

461kcal
Protein
34.1g
Fat
21.7g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (~150g)

3/4 cup Part-skim Mozzarella Cheese, shredded (~85g)

1/4 cup Grated Parmesan Cheese (~25g)

1/3 cup Whole-Wheat Breadcrumbs (~33g)

1/2 cup No-Sugar Added Marinara Sauce (~122g)

Handful of Fresh Basil

1 tsp Olive Oil Spray

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/4 inch thick rounds and lay them out on the baking sheet.

  • 3

    Lightly spray the eggplant slices with olive oil spray and season with salt, pepper, and garlic powder.

  • 4

    Sprinkle the whole-wheat breadcrumbs evenly over the eggplant slices, pressing gently to adhere.

  • 5

    Bake the eggplant for about 15 minutes until they begin to turn golden and slightly crisp.

  • 6

    Remove the baking sheet from the oven and top each eggplant slice with a spoonful of marinara sauce.

  • 7

    Sprinkle a mix of shredded part-skim mozzarella and grated Parmesan cheese on top of the sauce.

  • 8

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

  • 9

    Garnish with fresh basil before serving.