Crispy Baked Eggplant with Fresh Marinara

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

Crispy Baked Eggplant with Fresh Marinara

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant with Fresh Marinara

Enjoy a satisfying twist on a classic eggplant dish with tender baked slices, a crisp almond flour coating, and a vibrant, homemade marinara sauce. Finished with a cool dollop of tangy Greek yogurt, this meal brings together a delightful mix of textures and flavors that's both hearty and refreshing.

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NUTRITION

467kcal
Protein
32.7g
Fat
20.9g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1 large Egg

1 Egg White

30 grams Almond Flour

1 cup Fresh Marinara Sauce

1/2 cup Low-Fat Greek Yogurt

Salt & Pepper to taste

1 tsp Dried Oregano

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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. Lightly salt the slices and let them sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.

  • 3

    In a shallow bowl, whisk together the egg and egg white. In another bowl, combine the almond flour with dried oregano, salt, and pepper.

  • 4

    Dip each eggplant slice into the egg mixture, then dredge it in the almond flour mixture, pressing lightly to adhere the coating.

  • 5

    Place the coated eggplant slices onto the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the edges are golden and crispy.

  • 6

    While the eggplant bakes, warm the marinara sauce in a small saucepan over low heat.

  • 7

    To serve, arrange the crispy eggplant slices on a plate, spoon a generous amount of warm marinara over the top, and finish with a dollop of low-fat Greek yogurt. Season with additional salt and pepper if desired.

Crispy Baked Eggplant with Fresh Marinara

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

Crispy Baked Eggplant with Fresh Marinara

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant with Fresh Marinara

Enjoy a satisfying twist on a classic eggplant dish with tender baked slices, a crisp almond flour coating, and a vibrant, homemade marinara sauce. Finished with a cool dollop of tangy Greek yogurt, this meal brings together a delightful mix of textures and flavors that's both hearty and refreshing.

NUTRITION

467kcal
Protein
32.7g
Fat
20.9g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1 large Egg

1 Egg White

30 grams Almond Flour

1 cup Fresh Marinara Sauce

1/2 cup Low-Fat Greek Yogurt

Salt & Pepper to taste

1 tsp Dried Oregano

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. Lightly salt the slices and let them sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.

  • 3

    In a shallow bowl, whisk together the egg and egg white. In another bowl, combine the almond flour with dried oregano, salt, and pepper.

  • 4

    Dip each eggplant slice into the egg mixture, then dredge it in the almond flour mixture, pressing lightly to adhere the coating.

  • 5

    Place the coated eggplant slices onto the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the edges are golden and crispy.

  • 6

    While the eggplant bakes, warm the marinara sauce in a small saucepan over low heat.

  • 7

    To serve, arrange the crispy eggplant slices on a plate, spoon a generous amount of warm marinara over the top, and finish with a dollop of low-fat Greek yogurt. Season with additional salt and pepper if desired.