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 with these crispy baked eggplant slices layered with a homemade marinara, melted part-skim mozzarella, and a sprinkle of Parmesan, all accented with fragrant fresh herbs. This dish offers a satisfying crunch and a rich medley of flavors perfect for any meal.

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NUTRITION

518kcal
Protein
35.1g
Fat
23.2g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

2 Large Eggs

30g Breadcrumbs

25g Parmesan Cheese

125g Marinara Sauce

56g Part-Skim Mozzarella

Fresh Basil (5 leaves)

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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. Optionally, lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    In a shallow bowl, beat the eggs. In another bowl, combine the breadcrumbs and grated Parmesan cheese.

  • 4

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

  • 5

    Place the coated eggplant slices on the prepared baking sheet in a single layer.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the slices are golden and crispy, flipping halfway through for even baking.

  • 7

    Once baked, arrange the eggplant slices on a serving dish. Spoon a layer of marinara sauce over each slice, then sprinkle with shredded part-skim mozzarella.

  • 8

    Return the dish to the oven for an additional 5 minutes, or until the cheese has melted.

  • 9

    Garnish with fresh basil leaves and serve immediately.

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 with these crispy baked eggplant slices layered with a homemade marinara, melted part-skim mozzarella, and a sprinkle of Parmesan, all accented with fragrant fresh herbs. This dish offers a satisfying crunch and a rich medley of flavors perfect for any meal.

NUTRITION

518kcal
Protein
35.1g
Fat
23.2g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

2 Large Eggs

30g Breadcrumbs

25g Parmesan Cheese

125g Marinara Sauce

56g Part-Skim Mozzarella

Fresh Basil (5 leaves)

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. Optionally, lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    In a shallow bowl, beat the eggs. In another bowl, combine the breadcrumbs and grated Parmesan cheese.

  • 4

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

  • 5

    Place the coated eggplant slices on the prepared baking sheet in a single layer.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the slices are golden and crispy, flipping halfway through for even baking.

  • 7

    Once baked, arrange the eggplant slices on a serving dish. Spoon a layer of marinara sauce over each slice, then sprinkle with shredded part-skim mozzarella.

  • 8

    Return the dish to the oven for an additional 5 minutes, or until the cheese has melted.

  • 9

    Garnish with fresh basil leaves and serve immediately.