Crispy Baked Eggplant with Fresh Marinara

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

Crispy Baked Eggplant with Fresh Marinara

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant with Fresh Marinara

Enjoy a delicious twist on comfort food with crispy baked eggplant rounds coated in a light almond flour crust, topped with melted mozzarella and served with a vibrant homemade fresh marinara and a cooling side of herbed Greek yogurt dip.

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NUTRITION

520kcal
Protein
34.1g
Fat
29.3g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (250g)

1 large Egg

1/3 cup Almond Flour (approx. 35g)

1/2 cup Marinara Sauce

1/3 cup Part-Skim Mozzarella

1/2 cup Plain Nonfat Greek Yogurt

Salt & Pepper to taste

1 tsp Dried Oregano

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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 1/4-inch thick rounds. Lightly sprinkle both sides with salt and let sit for 10 minutes to draw out moisture. Pat dry with a paper towel.

  • 3

    In a shallow bowl, whisk the egg. In another bowl, combine almond flour, dried oregano, salt, and pepper.

  • 4

    Dip each eggplant slice first into the egg wash and then coat evenly in the almond flour mixture.

  • 5

    Place the coated eggplant slices on the prepared baking sheet. Bake in the preheated oven for about 20-25 minutes, flipping halfway, until crisp and golden.

  • 6

    While the eggplant bakes, gently warm the marinara sauce in a small saucepan over low heat.

  • 7

    Once baked, remove the eggplant slices from the oven. Top each slice with a sprinkle of part-skim mozzarella and return to the oven for 3-5 minutes until the cheese has melted.

  • 8

    Serve the crispy baked eggplant with a generous spoonful of warm marinara on top and a side of herbed Greek yogurt dip. Optionally season the dip with salt, pepper, and additional oregano.

Crispy Baked Eggplant with Fresh Marinara

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

Crispy Baked Eggplant with Fresh Marinara

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant with Fresh Marinara

Enjoy a delicious twist on comfort food with crispy baked eggplant rounds coated in a light almond flour crust, topped with melted mozzarella and served with a vibrant homemade fresh marinara and a cooling side of herbed Greek yogurt dip.

NUTRITION

520kcal
Protein
34.1g
Fat
29.3g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (250g)

1 large Egg

1/3 cup Almond Flour (approx. 35g)

1/2 cup Marinara Sauce

1/3 cup Part-Skim Mozzarella

1/2 cup Plain Nonfat Greek Yogurt

Salt & Pepper to taste

1 tsp Dried Oregano

PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly sprinkle both sides with salt and let sit for 10 minutes to draw out moisture. Pat dry with a paper towel.

  • 3

    In a shallow bowl, whisk the egg. In another bowl, combine almond flour, dried oregano, salt, and pepper.

  • 4

    Dip each eggplant slice first into the egg wash and then coat evenly in the almond flour mixture.

  • 5

    Place the coated eggplant slices on the prepared baking sheet. Bake in the preheated oven for about 20-25 minutes, flipping halfway, until crisp and golden.

  • 6

    While the eggplant bakes, gently warm the marinara sauce in a small saucepan over low heat.

  • 7

    Once baked, remove the eggplant slices from the oven. Top each slice with a sprinkle of part-skim mozzarella and return to the oven for 3-5 minutes until the cheese has melted.

  • 8

    Serve the crispy baked eggplant with a generous spoonful of warm marinara on top and a side of herbed Greek yogurt dip. Optionally season the dip with salt, pepper, and additional oregano.