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 Italian dish with tender, crispy baked eggplant layered with a vibrant marinara sauce, melty low‐fat mozzarella, and a sprinkling of parmesan, all finished with fresh basil for an aromatic touch. This dish delivers a satisfying balance of textures and flavors that's perfect for any time of day.

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NUTRITION

468kcal
Protein
37.1g
Fat
17.2g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1/2 cup Marinara Sauce (125g)

1 large Egg (50g)

1/4 cup Panko Breadcrumbs (15g)

0.75 cup Low-Fat Mozzarella Cheese (84g)

2 tbsp Parmesan Cheese (10g)

1/4 cup Fresh Basil (5g)

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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 1/2-inch thick rounds and lightly sprinkle with salt. Allow them to rest for 10 minutes, then pat dry to remove excess moisture.

  • 3

    In a shallow bowl, beat the egg. In another dish, place the panko breadcrumbs.

  • 4

    Dip each eggplant slice first into the beaten egg, then coat evenly with panko breadcrumbs.

  • 5

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

  • 6

    Remove the baking sheet from the oven and spoon a thin layer of marinara sauce over each slice. Top with low-fat mozzarella and a light sprinkle of parmesan cheese.

  • 7

    Return the eggplant slices to the oven and bake for an additional 8-10 minutes, or until the cheeses are melted and bubbly.

  • 8

    Garnish with fresh basil before serving to add an aromatic, herbaceous finish.

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 Italian dish with tender, crispy baked eggplant layered with a vibrant marinara sauce, melty low‐fat mozzarella, and a sprinkling of parmesan, all finished with fresh basil for an aromatic touch. This dish delivers a satisfying balance of textures and flavors that's perfect for any time of day.

NUTRITION

468kcal
Protein
37.1g
Fat
17.2g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1/2 cup Marinara Sauce (125g)

1 large Egg (50g)

1/4 cup Panko Breadcrumbs (15g)

0.75 cup Low-Fat Mozzarella Cheese (84g)

2 tbsp Parmesan Cheese (10g)

1/4 cup Fresh Basil (5g)

PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/2-inch thick rounds and lightly sprinkle with salt. Allow them to rest for 10 minutes, then pat dry to remove excess moisture.

  • 3

    In a shallow bowl, beat the egg. In another dish, place the panko breadcrumbs.

  • 4

    Dip each eggplant slice first into the beaten egg, then coat evenly with panko breadcrumbs.

  • 5

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

  • 6

    Remove the baking sheet from the oven and spoon a thin layer of marinara sauce over each slice. Top with low-fat mozzarella and a light sprinkle of parmesan cheese.

  • 7

    Return the eggplant slices to the oven and bake for an additional 8-10 minutes, or until the cheeses are melted and bubbly.

  • 8

    Garnish with fresh basil before serving to add an aromatic, herbaceous finish.