Baked Eggplant Parmesan

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

Baked Eggplant Parmesan

YOUR SOLIN GENERATED RECIPE

Baked Eggplant Parmesan

Enjoy a comforting twist on a classic Italian dish with tender baked eggplant layered with savory marinara, melted part-skim mozzarella, and a touch of Parmesan, all accented by aromatic Italian herbs and a crispy breadcrumb topping. This lighter version is perfect for a nutritious dinner that doesn’t compromise on flavor.

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NUTRITION

520kcal
Protein
39.1g
Fat
18.9g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1 large Egg (50g)

1 tablespoon Breadcrumbs (15g)

1 cup Marinara Sauce (240g)

3/4 cup shredded Part-Skim Mozzarella (84g)

2 tablespoons grated Parmesan Cheese (10g)

1 teaspoon Olive Oil (5g)

1 teaspoon Italian Seasoning

2 tablespoons Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly sprinkle salt on both sides and set aside for 10 minutes to draw out moisture.

  • 3

    Pat the eggplant slices dry with a paper towel. Brush each slice lightly with olive oil and sprinkle with Italian seasoning.

  • 4

    In a shallow bowl, gently beat the egg. Dip each eggplant slice into the egg, then lightly coat with breadcrumbs.

  • 5

    Arrange the breadcrumb-coated eggplant slices on a baking sheet lined with parchment paper. Bake for 15 minutes until lightly golden.

  • 6

    Remove the baking sheet and spoon a thin layer of marinara sauce over each slice. Sprinkle the shredded mozzarella and grated Parmesan cheese on top.

  • 7

    Return the eggplant slices to the oven and bake for an additional 10-12 minutes, until the cheese is melted and bubbly.

  • 8

    Garnish with fresh basil before serving. Enjoy your Baked Eggplant Parmesan!

Baked Eggplant Parmesan

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

Baked Eggplant Parmesan

YOUR SOLIN GENERATED RECIPE

Baked Eggplant Parmesan

Enjoy a comforting twist on a classic Italian dish with tender baked eggplant layered with savory marinara, melted part-skim mozzarella, and a touch of Parmesan, all accented by aromatic Italian herbs and a crispy breadcrumb topping. This lighter version is perfect for a nutritious dinner that doesn’t compromise on flavor.

NUTRITION

520kcal
Protein
39.1g
Fat
18.9g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1 large Egg (50g)

1 tablespoon Breadcrumbs (15g)

1 cup Marinara Sauce (240g)

3/4 cup shredded Part-Skim Mozzarella (84g)

2 tablespoons grated Parmesan Cheese (10g)

1 teaspoon Olive Oil (5g)

1 teaspoon Italian Seasoning

2 tablespoons Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly sprinkle salt on both sides and set aside for 10 minutes to draw out moisture.

  • 3

    Pat the eggplant slices dry with a paper towel. Brush each slice lightly with olive oil and sprinkle with Italian seasoning.

  • 4

    In a shallow bowl, gently beat the egg. Dip each eggplant slice into the egg, then lightly coat with breadcrumbs.

  • 5

    Arrange the breadcrumb-coated eggplant slices on a baking sheet lined with parchment paper. Bake for 15 minutes until lightly golden.

  • 6

    Remove the baking sheet and spoon a thin layer of marinara sauce over each slice. Sprinkle the shredded mozzarella and grated Parmesan cheese on top.

  • 7

    Return the eggplant slices to the oven and bake for an additional 10-12 minutes, until the cheese is melted and bubbly.

  • 8

    Garnish with fresh basil before serving. Enjoy your Baked Eggplant Parmesan!