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 delightful twist on a classic Italian favorite with tender eggplant slices perfectly crisped in the oven, layered with a rich, tangy marinara sauce, melted part-skim mozzarella, and a sprinkle of savory Parmesan. Fresh basil and parsley brighten each bite, making this dish a comforting, guilt-free indulgence that's ideal for dinner.

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NUTRITION

582kcal
Protein
40.2g
Fat
23.1g
Carbs
46.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

2 large Eggs

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

1/4 cup grated Parmesan (20g)

1/2 cup Whole Wheat Breadcrumbs (30g)

1/2 cup Marinara Sauce (125g)

A handful of Fresh Basil and Parsley

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PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/2-inch thick rounds. Sprinkle lightly with salt and let sit for 10 minutes to remove excess moisture; then pat dry.

  • 3

    In a shallow bowl, beat the eggs. In a separate bowl, place the whole wheat breadcrumbs. Dip each eggplant slice first in the beaten eggs, then coat evenly with the breadcrumbs.

  • 4

    Place the breaded eggplant slices on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until the slices become lightly golden and crispy.

  • 5

    Remove from the oven and transfer the eggplant slices to an oven-safe dish. Spoon a thin layer of marinara sauce over each slice, then sprinkle with shredded mozzarella and grated Parmesan.

  • 6

    Scatter fresh basil and parsley over the top and return the dish to the oven for an additional 8-10 minutes, or until the cheese is melted and bubbly.

  • 7

    Remove from the oven and serve warm, enjoying the harmonious blend of crispy textures and savory, herbal flavors.

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 delightful twist on a classic Italian favorite with tender eggplant slices perfectly crisped in the oven, layered with a rich, tangy marinara sauce, melted part-skim mozzarella, and a sprinkle of savory Parmesan. Fresh basil and parsley brighten each bite, making this dish a comforting, guilt-free indulgence that's ideal for dinner.

NUTRITION

582kcal
Protein
40.2g
Fat
23.1g
Carbs
46.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

2 large Eggs

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

1/4 cup grated Parmesan (20g)

1/2 cup Whole Wheat Breadcrumbs (30g)

1/2 cup Marinara Sauce (125g)

A handful of Fresh Basil and Parsley

PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/2-inch thick rounds. Sprinkle lightly with salt and let sit for 10 minutes to remove excess moisture; then pat dry.

  • 3

    In a shallow bowl, beat the eggs. In a separate bowl, place the whole wheat breadcrumbs. Dip each eggplant slice first in the beaten eggs, then coat evenly with the breadcrumbs.

  • 4

    Place the breaded eggplant slices on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until the slices become lightly golden and crispy.

  • 5

    Remove from the oven and transfer the eggplant slices to an oven-safe dish. Spoon a thin layer of marinara sauce over each slice, then sprinkle with shredded mozzarella and grated Parmesan.

  • 6

    Scatter fresh basil and parsley over the top and return the dish to the oven for an additional 8-10 minutes, or until the cheese is melted and bubbly.

  • 7

    Remove from the oven and serve warm, enjoying the harmonious blend of crispy textures and savory, herbal flavors.