Crispy Baked Eggplant Parmesan Hero

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Eggplant Parmesan Hero

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan Hero

Enjoy a modern twist on a classic Italian favorite with our Crispy Baked Eggplant Parmesan Hero. Tender, lightly breaded eggplant rounds are layered with zesty tomato sauce, melty part-skim mozzarella, and a sprinkle of sharp Parmesan. Enhanced with slices of lean grilled chicken breast for an extra protein punch, this dish is finished with a drizzle of olive oil and fresh basil for brightness. It’s a satisfying meal that strikes the perfect balance between taste and nutrition.

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NUTRITION

464kcal
Protein
44.6g
Fat
15.9g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

1 medium slice Eggplant (150g)

3 ounces Grilled Chicken Breast (85g)

1 large Egg White (33g)

1/4 cup Whole Wheat Breadcrumbs (28g)

1/4 cup Part-Skim Mozzarella (28g)

1 tablespoon Parmesan Cheese (5g)

1/2 cup Low Sodium Tomato Sauce (125g)

1 teaspoon Olive Oil

Fresh Basil (3 leaves)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 425°F. Lightly grease a baking sheet with olive oil.

  • 2

    Slice the eggplant into approximately 1/2 inch thick rounds. Season lightly with salt and pepper.

  • 3

    In a shallow bowl, whisk the egg white. In another bowl, place the whole wheat breadcrumbs.

  • 4

    Dip each eggplant slice first in the egg white, then coat evenly with the breadcrumbs.

  • 5

    Arrange the breaded eggplant slices on the prepared baking sheet. Bake for 20-25 minutes or until crispy, flipping halfway through.

  • 6

    While the eggplant bakes, warm the tomato sauce in a small saucepan over medium heat. Season with salt, pepper, and chopped basil if desired.

  • 7

    Slice the grilled chicken breast into thin strips.

  • 8

    Once the eggplant slices are crisp, layer them on a plate. Top with a spoonful of warm tomato sauce, followed by grilled chicken slices.

  • 9

    Sprinkle the part-skim mozzarella and Parmesan cheese evenly over the layered ingredients.

  • 10

    Place the assembled dish back into the oven for 3-5 minutes, just until the cheese is slightly melted.

  • 11

    Garnish with fresh basil leaves and serve immediately.

Crispy Baked Eggplant Parmesan Hero

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Eggplant Parmesan Hero

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan Hero

Enjoy a modern twist on a classic Italian favorite with our Crispy Baked Eggplant Parmesan Hero. Tender, lightly breaded eggplant rounds are layered with zesty tomato sauce, melty part-skim mozzarella, and a sprinkle of sharp Parmesan. Enhanced with slices of lean grilled chicken breast for an extra protein punch, this dish is finished with a drizzle of olive oil and fresh basil for brightness. It’s a satisfying meal that strikes the perfect balance between taste and nutrition.

NUTRITION

464kcal
Protein
44.6g
Fat
15.9g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

1 medium slice Eggplant (150g)

3 ounces Grilled Chicken Breast (85g)

1 large Egg White (33g)

1/4 cup Whole Wheat Breadcrumbs (28g)

1/4 cup Part-Skim Mozzarella (28g)

1 tablespoon Parmesan Cheese (5g)

1/2 cup Low Sodium Tomato Sauce (125g)

1 teaspoon Olive Oil

Fresh Basil (3 leaves)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat oven to 425°F. Lightly grease a baking sheet with olive oil.

  • 2

    Slice the eggplant into approximately 1/2 inch thick rounds. Season lightly with salt and pepper.

  • 3

    In a shallow bowl, whisk the egg white. In another bowl, place the whole wheat breadcrumbs.

  • 4

    Dip each eggplant slice first in the egg white, then coat evenly with the breadcrumbs.

  • 5

    Arrange the breaded eggplant slices on the prepared baking sheet. Bake for 20-25 minutes or until crispy, flipping halfway through.

  • 6

    While the eggplant bakes, warm the tomato sauce in a small saucepan over medium heat. Season with salt, pepper, and chopped basil if desired.

  • 7

    Slice the grilled chicken breast into thin strips.

  • 8

    Once the eggplant slices are crisp, layer them on a plate. Top with a spoonful of warm tomato sauce, followed by grilled chicken slices.

  • 9

    Sprinkle the part-skim mozzarella and Parmesan cheese evenly over the layered ingredients.

  • 10

    Place the assembled dish back into the oven for 3-5 minutes, just until the cheese is slightly melted.

  • 11

    Garnish with fresh basil leaves and serve immediately.