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 favorite with tender baked eggplant slices layered with a zesty tomato sauce, melted part-skim mozzarella, a sprinkle of Parmesan, and fresh basil. This dish offers a satisfying crunch and rich flavor without excess calories, making it a delightful option for any meal.

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NUTRITION

358kcal
Protein
29.2g
Fat
12.1g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

2 large Egg Whites

1/4 cup Whole Wheat Breadcrumbs

1/2 cup Part-Skim Mozzarella Cheese (shredded)

2 tbsp Grated Parmesan Cheese

1/2 cup Tomato Sauce

2 tbsp Fresh Basil (chopped)

2 sprays Olive Oil

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PREPARATION

  • 1

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

  • 2

    Slice the eggplant into ½-inch thick rounds. Lightly spray both sides with olive oil spray.

  • 3

    In a shallow bowl, whisk the egg whites. In another bowl, spread the whole wheat breadcrumbs.

  • 4

    Dip each eggplant slice into the egg whites, then coat evenly with breadcrumbs.

  • 5

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

  • 6

    Meanwhile, warm the tomato sauce in a small saucepan over medium heat.

  • 7

    Once the eggplant slices are baked, transfer them to a serving dish. Spoon a thin layer of tomato sauce over each slice.

  • 8

    Sprinkle the part-skim mozzarella and grated Parmesan cheeses evenly over the top.

  • 9

    Return the dish to the oven for an additional 5 minutes to allow the cheese to melt.

  • 10

    Garnish with fresh chopped 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 twist on a classic favorite with tender baked eggplant slices layered with a zesty tomato sauce, melted part-skim mozzarella, a sprinkle of Parmesan, and fresh basil. This dish offers a satisfying crunch and rich flavor without excess calories, making it a delightful option for any meal.

NUTRITION

358kcal
Protein
29.2g
Fat
12.1g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

2 large Egg Whites

1/4 cup Whole Wheat Breadcrumbs

1/2 cup Part-Skim Mozzarella Cheese (shredded)

2 tbsp Grated Parmesan Cheese

1/2 cup Tomato Sauce

2 tbsp Fresh Basil (chopped)

2 sprays Olive Oil

PREPARATION

  • 1

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

  • 2

    Slice the eggplant into ½-inch thick rounds. Lightly spray both sides with olive oil spray.

  • 3

    In a shallow bowl, whisk the egg whites. In another bowl, spread the whole wheat breadcrumbs.

  • 4

    Dip each eggplant slice into the egg whites, then coat evenly with breadcrumbs.

  • 5

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

  • 6

    Meanwhile, warm the tomato sauce in a small saucepan over medium heat.

  • 7

    Once the eggplant slices are baked, transfer them to a serving dish. Spoon a thin layer of tomato sauce over each slice.

  • 8

    Sprinkle the part-skim mozzarella and grated Parmesan cheeses evenly over the top.

  • 9

    Return the dish to the oven for an additional 5 minutes to allow the cheese to melt.

  • 10

    Garnish with fresh chopped basil before serving.