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 vibrant twist on a classic with tender, crispy baked eggplant layered with a rich marinara sauce, melty cheeses, and a bright medley of fresh basil and parsley. This dish offers a satisfying crunch with a burst of Italian flavor, perfect for any meal of the day.

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NUTRITION

442kcal
Protein
30.2g
Fat
18.3g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

2 large Eggs

1/3 cup Panko Breadcrumbs (30g)

1/4 cup grated Parmesan Cheese (25g)

1/2 cup Marinara Sauce (125g)

3/4 cup shredded Fresh Mozzarella (85g)

2 tbsp chopped Fresh Basil & Parsley

Olive Oil Cooking Spray

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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 and lightly salt them. Let sit for 10 minutes to draw out moisture, then pat dry with paper towels.

  • 3

    In a shallow bowl, whisk the 2 eggs. In another plate, spread out the panko breadcrumbs mixed with the grated Parmesan cheese.

  • 4

    Dip each eggplant slice in the beaten eggs, then coat thoroughly with the breadcrumb-Parmesan mixture.

  • 5

    Place the breaded eggplant rounds onto the prepared baking sheet and lightly spray the tops with olive oil cooking spray.

  • 6

    Bake for 20 minutes, flipping halfway through, until the eggplant is golden and crispy.

  • 7

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

  • 8

    Once baked, top each eggplant slice with a spoonful of marinara sauce and a sprinkle of shredded mozzarella. Return to the oven for an additional 5 minutes just until the cheese melts.

  • 9

    Garnish with the chopped fresh basil and parsley 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 vibrant twist on a classic with tender, crispy baked eggplant layered with a rich marinara sauce, melty cheeses, and a bright medley of fresh basil and parsley. This dish offers a satisfying crunch with a burst of Italian flavor, perfect for any meal of the day.

NUTRITION

442kcal
Protein
30.2g
Fat
18.3g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

2 large Eggs

1/3 cup Panko Breadcrumbs (30g)

1/4 cup grated Parmesan Cheese (25g)

1/2 cup Marinara Sauce (125g)

3/4 cup shredded Fresh Mozzarella (85g)

2 tbsp chopped Fresh Basil & Parsley

Olive Oil Cooking Spray

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 and lightly salt them. Let sit for 10 minutes to draw out moisture, then pat dry with paper towels.

  • 3

    In a shallow bowl, whisk the 2 eggs. In another plate, spread out the panko breadcrumbs mixed with the grated Parmesan cheese.

  • 4

    Dip each eggplant slice in the beaten eggs, then coat thoroughly with the breadcrumb-Parmesan mixture.

  • 5

    Place the breaded eggplant rounds onto the prepared baking sheet and lightly spray the tops with olive oil cooking spray.

  • 6

    Bake for 20 minutes, flipping halfway through, until the eggplant is golden and crispy.

  • 7

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

  • 8

    Once baked, top each eggplant slice with a spoonful of marinara sauce and a sprinkle of shredded mozzarella. Return to the oven for an additional 5 minutes just until the cheese melts.

  • 9

    Garnish with the chopped fresh basil and parsley before serving.