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

Savor this vibrant dish featuring tender, baked eggplant slices layered with a rich, homemade marinara, a blend of part-skim mozzarella and Parmesan, and finished with a crunchy whole wheat breadcrumb topping and a sprinkle of freshly torn basil. A delightful, satisfying meal that balances flavor and nutrition.

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NUTRITION

498kcal
Protein
31.7g
Fat
18.6g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1/2 cup Marinara Sauce (125g)

1/2 cup shredded Part-Skim Mozzarella (56g)

2 tbsp Grated Parmesan Cheese (10g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1 large Egg White (33g)

Fresh Basil for garnish

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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 1/2-inch thick rounds. Lightly salt and let them sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    In a shallow bowl, whisk the egg white. In another bowl, combine the whole wheat breadcrumbs with the grated Parmesan.

  • 4

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

  • 5

    Place the coated eggplant slices on the prepared baking sheet and bake for about 20 minutes, flipping once halfway through, until they are crispy and golden.

  • 6

    Remove from the oven and top each slice with a spoonful of marinara sauce and scattered shredded mozzarella.

  • 7

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

  • 8

    Garnish with freshly torn 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

Savor this vibrant dish featuring tender, baked eggplant slices layered with a rich, homemade marinara, a blend of part-skim mozzarella and Parmesan, and finished with a crunchy whole wheat breadcrumb topping and a sprinkle of freshly torn basil. A delightful, satisfying meal that balances flavor and nutrition.

NUTRITION

498kcal
Protein
31.7g
Fat
18.6g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1/2 cup Marinara Sauce (125g)

1/2 cup shredded Part-Skim Mozzarella (56g)

2 tbsp Grated Parmesan Cheese (10g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1 large Egg White (33g)

Fresh Basil for garnish

PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/2-inch thick rounds. Lightly salt and let them sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    In a shallow bowl, whisk the egg white. In another bowl, combine the whole wheat breadcrumbs with the grated Parmesan.

  • 4

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

  • 5

    Place the coated eggplant slices on the prepared baking sheet and bake for about 20 minutes, flipping once halfway through, until they are crispy and golden.

  • 6

    Remove from the oven and top each slice with a spoonful of marinara sauce and scattered shredded mozzarella.

  • 7

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

  • 8

    Garnish with freshly torn basil before serving.