Healthy Baked Eggplant Parmesan

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

Healthy Baked Eggplant Parmesan

YOUR SOLIN GENERATED RECIPE

Healthy Baked Eggplant Parmesan

Enjoy a light yet satisfying twist on classic Eggplant Parmesan. The tender baked eggplant is layered with a rich tomato sauce, low-fat mozzarella, and a crisp whole wheat breadcrumb topping, all lifted with a hint of Parmesan. This dish is perfect for clean eating while delivering balanced flavors and a nutritious boost.

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NUTRITION

345kcal
Protein
32.3g
Fat
5.3g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Tomato Sauce (125g)

4 large Egg Whites (120g)

1/4 cup Low-Fat Mozzarella Cheese (28g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1 tablespoon Grated Parmesan Cheese (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 1/4-inch thick rounds. Optionally, lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    Dip each eggplant slice lightly into the egg whites, ensuring an even coating.

  • 4

    Arrange the eggplant slices on the prepared baking sheet. Spoon a small amount of tomato sauce onto each slice, then sprinkle with low-fat mozzarella.

  • 5

    In a small bowl, combine whole wheat breadcrumbs and grated Parmesan cheese. Evenly sprinkle this mixture over the tomato sauce and cheese on each slice.

  • 6

    Bake for 20-25 minutes or until the eggplant is tender and the topping is golden and bubbly.

  • 7

    Remove from the oven, garnish with fresh basil if desired, and serve warm.

Healthy Baked Eggplant Parmesan

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

Healthy Baked Eggplant Parmesan

YOUR SOLIN GENERATED RECIPE

Healthy Baked Eggplant Parmesan

Enjoy a light yet satisfying twist on classic Eggplant Parmesan. The tender baked eggplant is layered with a rich tomato sauce, low-fat mozzarella, and a crisp whole wheat breadcrumb topping, all lifted with a hint of Parmesan. This dish is perfect for clean eating while delivering balanced flavors and a nutritious boost.

NUTRITION

345kcal
Protein
32.3g
Fat
5.3g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Tomato Sauce (125g)

4 large Egg Whites (120g)

1/4 cup Low-Fat Mozzarella Cheese (28g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1 tablespoon Grated Parmesan Cheese (5g)

PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Optionally, lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    Dip each eggplant slice lightly into the egg whites, ensuring an even coating.

  • 4

    Arrange the eggplant slices on the prepared baking sheet. Spoon a small amount of tomato sauce onto each slice, then sprinkle with low-fat mozzarella.

  • 5

    In a small bowl, combine whole wheat breadcrumbs and grated Parmesan cheese. Evenly sprinkle this mixture over the tomato sauce and cheese on each slice.

  • 6

    Bake for 20-25 minutes or until the eggplant is tender and the topping is golden and bubbly.

  • 7

    Remove from the oven, garnish with fresh basil if desired, and serve warm.