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 wholesome twist on the classic Eggplant Parmesan featuring tender baked eggplant slices layered with a vibrant, herb-infused tomato sauce, a modest blend of low-fat mozzarella and a sprinkle of parmesan, and enhanced with lean chicken breast for that extra protein punch. This lighter take delivers a satisfying taste experience while keeping calories and protein in check.

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NUTRITION

399kcal
Protein
44.6g
Fat
8.7g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup low-sugar Tomato Sauce (125g)

1/3 cup shredded low-fat Mozzarella (28g)

1 tbsp grated Parmesan

1 large Egg White

3 oz cooked Chicken Breast (85g)

4 sprigs Fresh Basil

Olive Oil Cooking Spray

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PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a baking sheet with olive oil spray.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Sprinkle lightly with salt and pepper.

  • 3

    In a shallow dish, lightly beat the egg white. Dip each eggplant slice into the egg white to coat both sides.

  • 4

    Arrange the coated eggplant slices on the baking sheet. Spoon a thin layer of tomato sauce over each slice.

  • 5

    Sprinkle the shredded low-fat mozzarella evenly on top of the tomato sauce, then add a light dusting of grated Parmesan.

  • 6

    Layer thin slices or small pieces of cooked chicken breast on top of the cheese for an extra protein boost.

  • 7

    Bake in the preheated oven for about 20-25 minutes or until the eggplant is tender and the cheese is bubbly and golden.

  • 8

    Garnish with fresh basil sprigs before serving.

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 wholesome twist on the classic Eggplant Parmesan featuring tender baked eggplant slices layered with a vibrant, herb-infused tomato sauce, a modest blend of low-fat mozzarella and a sprinkle of parmesan, and enhanced with lean chicken breast for that extra protein punch. This lighter take delivers a satisfying taste experience while keeping calories and protein in check.

NUTRITION

399kcal
Protein
44.6g
Fat
8.7g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup low-sugar Tomato Sauce (125g)

1/3 cup shredded low-fat Mozzarella (28g)

1 tbsp grated Parmesan

1 large Egg White

3 oz cooked Chicken Breast (85g)

4 sprigs Fresh Basil

Olive Oil Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a baking sheet with olive oil spray.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Sprinkle lightly with salt and pepper.

  • 3

    In a shallow dish, lightly beat the egg white. Dip each eggplant slice into the egg white to coat both sides.

  • 4

    Arrange the coated eggplant slices on the baking sheet. Spoon a thin layer of tomato sauce over each slice.

  • 5

    Sprinkle the shredded low-fat mozzarella evenly on top of the tomato sauce, then add a light dusting of grated Parmesan.

  • 6

    Layer thin slices or small pieces of cooked chicken breast on top of the cheese for an extra protein boost.

  • 7

    Bake in the preheated oven for about 20-25 minutes or until the eggplant is tender and the cheese is bubbly and golden.

  • 8

    Garnish with fresh basil sprigs before serving.