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 comforting twist on a classic Italian favorite with crisp baked eggplant layered with a rich marinara sauce, melted part-skim mozzarella, and a sprinkle of tangy Parmesan, all accented by fresh basil and oregano. This meal delivers a satisfying crunch and hearty flavor without overloading on calories.

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NUTRITION

451kcal
Protein
33.3g
Fat
18.6g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (approx 458g)

1/2 cup Marinara Sauce

3/4 cup Part-Skim Mozzarella Cheese, shredded

2 tbsp Grated Parmesan Cheese

1/3 cup Whole Wheat Breadcrumbs

3 sprays Olive Oil

2 tbsp Fresh Basil, chopped

1 tsp Dried Oregano

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.

  • 2

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

  • 3

    Spray both sides of the eggplant slices with olive oil spray. In a shallow dish, sprinkle the whole wheat breadcrumbs, dried oregano, and a little black pepper.

  • 4

    Coat each eggplant slice in the breadcrumb mixture, pressing gently to adhere.

  • 5

    Place the coated eggplant slices on the prepared baking sheet and bake for 20 minutes, flipping halfway through until both sides are crispy and golden.

  • 6

    Remove the eggplant from the oven and spoon a thin layer of marinara sauce over each slice.

  • 7

    Sprinkle the shredded mozzarella evenly over the sauced slices and top with grated Parmesan cheese.

  • 8

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

  • 9

    Garnish with fresh basil before serving. Enjoy your deliciously crispy, cheesy 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 comforting twist on a classic Italian favorite with crisp baked eggplant layered with a rich marinara sauce, melted part-skim mozzarella, and a sprinkle of tangy Parmesan, all accented by fresh basil and oregano. This meal delivers a satisfying crunch and hearty flavor without overloading on calories.

NUTRITION

451kcal
Protein
33.3g
Fat
18.6g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (approx 458g)

1/2 cup Marinara Sauce

3/4 cup Part-Skim Mozzarella Cheese, shredded

2 tbsp Grated Parmesan Cheese

1/3 cup Whole Wheat Breadcrumbs

3 sprays Olive Oil

2 tbsp Fresh Basil, chopped

1 tsp Dried Oregano

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.

  • 2

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

  • 3

    Spray both sides of the eggplant slices with olive oil spray. In a shallow dish, sprinkle the whole wheat breadcrumbs, dried oregano, and a little black pepper.

  • 4

    Coat each eggplant slice in the breadcrumb mixture, pressing gently to adhere.

  • 5

    Place the coated eggplant slices on the prepared baking sheet and bake for 20 minutes, flipping halfway through until both sides are crispy and golden.

  • 6

    Remove the eggplant from the oven and spoon a thin layer of marinara sauce over each slice.

  • 7

    Sprinkle the shredded mozzarella evenly over the sauced slices and top with grated Parmesan cheese.

  • 8

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

  • 9

    Garnish with fresh basil before serving. Enjoy your deliciously crispy, cheesy eggplant parmesan!