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 a classic Italian favorite with crispy baked eggplant layered with vibrant marinara sauce, gooey part-skim mozzarella, a sprinkle of Parmesan, and fragrant fresh basil. This dish offers a delightful medley of texture and flavor that is both satisfying and balanced.

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NUTRITION

562kcal
Protein
41g
Fat
24g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Marinara Sauce (125g)

1 cup shredded Part-Skim Mozzarella (113g)

1 tbsp Grated Parmesan Cheese (5g)

1/4 cup Whole Wheat Breadcrumbs (15g)

1 tsp Olive Oil (4.5g)

2 tbsp Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly salt the slices and let them sit for about 10 minutes to draw out moisture; then, pat them dry using paper towels.

  • 3

    Brush both sides of the eggplant slices with olive oil.

  • 4

    Coat the eggplant slices evenly with whole wheat breadcrumbs.

  • 5

    Place the breaded eggplant slices on the baking sheet and bake for 20-25 minutes, flipping halfway through, until they are golden and crispy.

  • 6

    Remove the eggplant from the oven. Spoon a modest layer of marinara sauce over each slice, then sprinkle evenly with shredded mozzarella and a light dusting of Parmesan cheese.

  • 7

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

  • 8

    Garnish with fresh basil leaves 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 lighter twist on a classic Italian favorite with crispy baked eggplant layered with vibrant marinara sauce, gooey part-skim mozzarella, a sprinkle of Parmesan, and fragrant fresh basil. This dish offers a delightful medley of texture and flavor that is both satisfying and balanced.

NUTRITION

562kcal
Protein
41g
Fat
24g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Marinara Sauce (125g)

1 cup shredded Part-Skim Mozzarella (113g)

1 tbsp Grated Parmesan Cheese (5g)

1/4 cup Whole Wheat Breadcrumbs (15g)

1 tsp Olive Oil (4.5g)

2 tbsp Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly salt the slices and let them sit for about 10 minutes to draw out moisture; then, pat them dry using paper towels.

  • 3

    Brush both sides of the eggplant slices with olive oil.

  • 4

    Coat the eggplant slices evenly with whole wheat breadcrumbs.

  • 5

    Place the breaded eggplant slices on the baking sheet and bake for 20-25 minutes, flipping halfway through, until they are golden and crispy.

  • 6

    Remove the eggplant from the oven. Spoon a modest layer of marinara sauce over each slice, then sprinkle evenly with shredded mozzarella and a light dusting of Parmesan cheese.

  • 7

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

  • 8

    Garnish with fresh basil leaves and serve immediately.