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 savory twist on a classic Italian favorite with tender, crispy baked eggplant slices dipped in a light chickpea flour batter and baked to perfection. Topped with a vibrant, homemade marinara enriched with red lentils, fresh tomatoes, and aromatic basil, and finished with a sprinkle of oozing part-skim mozzarella – this dish offers a delightful interplay of textures and flavors that satisfy both the palate and your nutritional goals.

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NUTRITION

470kcal
Protein
37.8g
Fat
8.4g
Carbs
64.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

4 Egg Whites (approx. 120g)

1/3 cup Chickpea Flour (40g)

1 cup Diced Tomatoes (180g)

1/3 cup Cooked Red Lentils (50g)

1/4 cup Diced Onion (40g)

2 Garlic Cloves

2 Tbsp Fresh Basil, chopped

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

Salt and Pepper to taste

1/2 tsp Red Pepper Flakes

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly season both sides with salt and let them sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    In a shallow bowl, whisk together the 4 egg whites. In another bowl, add the chickpea flour along with a pinch of salt, pepper, and red pepper flakes.

  • 4

    Dip each eggplant slice first into the egg whites, then dredge in the chickpea flour until fully coated.

  • 5

    Place the coated eggplant slices on a parchment-lined baking sheet and bake for 20-25 minutes, flipping halfway, until crisp and golden.

  • 6

    Meanwhile, heat a small saucepan over medium heat. Sauté diced onion and minced garlic in a splash of water or a light spray of olive oil until softened.

  • 7

    Add the diced tomatoes and cooked red lentils to the pan along with red pepper flakes, and simmer for 8-10 minutes. Stir in the chopped basil, and season with salt and pepper.

  • 8

    Once the eggplant is crisp, remove from the oven and spoon a generous portion of the warm marinara sauce over each slice.

  • 9

    Sprinkle the shredded part-skim mozzarella on top and serve immediately, enjoying the contrast of crispy eggplant with the fresh, protein-packed marinara.

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 savory twist on a classic Italian favorite with tender, crispy baked eggplant slices dipped in a light chickpea flour batter and baked to perfection. Topped with a vibrant, homemade marinara enriched with red lentils, fresh tomatoes, and aromatic basil, and finished with a sprinkle of oozing part-skim mozzarella – this dish offers a delightful interplay of textures and flavors that satisfy both the palate and your nutritional goals.

NUTRITION

470kcal
Protein
37.8g
Fat
8.4g
Carbs
64.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

4 Egg Whites (approx. 120g)

1/3 cup Chickpea Flour (40g)

1 cup Diced Tomatoes (180g)

1/3 cup Cooked Red Lentils (50g)

1/4 cup Diced Onion (40g)

2 Garlic Cloves

2 Tbsp Fresh Basil, chopped

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

Salt and Pepper to taste

1/2 tsp Red Pepper Flakes

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly season both sides with salt and let them sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    In a shallow bowl, whisk together the 4 egg whites. In another bowl, add the chickpea flour along with a pinch of salt, pepper, and red pepper flakes.

  • 4

    Dip each eggplant slice first into the egg whites, then dredge in the chickpea flour until fully coated.

  • 5

    Place the coated eggplant slices on a parchment-lined baking sheet and bake for 20-25 minutes, flipping halfway, until crisp and golden.

  • 6

    Meanwhile, heat a small saucepan over medium heat. Sauté diced onion and minced garlic in a splash of water or a light spray of olive oil until softened.

  • 7

    Add the diced tomatoes and cooked red lentils to the pan along with red pepper flakes, and simmer for 8-10 minutes. Stir in the chopped basil, and season with salt and pepper.

  • 8

    Once the eggplant is crisp, remove from the oven and spoon a generous portion of the warm marinara sauce over each slice.

  • 9

    Sprinkle the shredded part-skim mozzarella on top and serve immediately, enjoying the contrast of crispy eggplant with the fresh, protein-packed marinara.