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 comfort dish with tender baked eggplant slices layered with a zesty marinara sauce, a blend of Parmesan and part-skim mozzarella cheeses, and fresh basil. This dish offers a satisfying crunch with wholesome breadcrumbs and a rich flavor profile, making it an ideal choice for any meal of the day.

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NUTRITION

476kcal
Protein
33.1g
Fat
19.5g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (150g)

2 Large Eggs

1/3 cup Whole Grain Breadcrumbs (30g)

1/4 cup Parmesan Cheese (30g)

1/2 cup Marinara Sauce (125g)

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

Fresh Basil (handful)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Sprinkle lightly with salt and let sit for 10 minutes to draw out moisture, then pat dry with paper towels.

  • 3

    In a shallow bowl, beat the 2 eggs until well combined.

  • 4

    Place the whole grain breadcrumbs in another shallow dish. Dip each eggplant slice first in the beaten eggs, ensuring it is fully coated, then dredge in the breadcrumbs to cover both sides evenly.

  • 5

    Arrange the breaded eggplant slices on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until the slices are golden and crisp.

  • 6

    Remove the eggplant from the oven. Top each slice with a spoonful of marinara sauce, a sprinkle of Parmesan cheese, and part-skim mozzarella.

  • 7

    Return the slices to the oven for an additional 5-7 minutes, or until the cheeses have melted slightly.

  • 8

    Garnish with fresh basil leaves before serving. Enjoy your delicious, crispy baked Eggplant Parmesan!

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 comfort dish with tender baked eggplant slices layered with a zesty marinara sauce, a blend of Parmesan and part-skim mozzarella cheeses, and fresh basil. This dish offers a satisfying crunch with wholesome breadcrumbs and a rich flavor profile, making it an ideal choice for any meal of the day.

NUTRITION

476kcal
Protein
33.1g
Fat
19.5g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (150g)

2 Large Eggs

1/3 cup Whole Grain Breadcrumbs (30g)

1/4 cup Parmesan Cheese (30g)

1/2 cup Marinara Sauce (125g)

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

Fresh Basil (handful)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Sprinkle lightly with salt and let sit for 10 minutes to draw out moisture, then pat dry with paper towels.

  • 3

    In a shallow bowl, beat the 2 eggs until well combined.

  • 4

    Place the whole grain breadcrumbs in another shallow dish. Dip each eggplant slice first in the beaten eggs, ensuring it is fully coated, then dredge in the breadcrumbs to cover both sides evenly.

  • 5

    Arrange the breaded eggplant slices on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until the slices are golden and crisp.

  • 6

    Remove the eggplant from the oven. Top each slice with a spoonful of marinara sauce, a sprinkle of Parmesan cheese, and part-skim mozzarella.

  • 7

    Return the slices to the oven for an additional 5-7 minutes, or until the cheeses have melted slightly.

  • 8

    Garnish with fresh basil leaves before serving. Enjoy your delicious, crispy baked Eggplant Parmesan!