Hearty Baked Eggplant Parmesan with Fresh Marinara

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

Hearty Baked Eggplant Parmesan with Fresh Marinara

YOUR SOLIN GENERATED RECIPE

Hearty Baked Eggplant Parmesan with Fresh Marinara

Enjoy a comforting twist on a classic Italian favorite with lightly breaded eggplant rounds, baked to perfection, layered with vibrant fresh marinara and a melty blend of mozzarella and Parmesan cheeses. Each bite delivers a satisfying mix of textures and flavors, enhanced by aromatic herbs, making it a wholesome meal for any time of day.

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NUTRITION

503kcal
Protein
31.1g
Fat
22.7g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (150g)

1 large Egg (50g)

1/4 cup Grated Parmesan Cheese (28g)

1/2 cup Part-Skim Mozzarella Cheese, shredded (56g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1/2 cup Fresh Marinara Sauce (125g)

1 tsp Olive Oil (5g)

2 tbsp Fresh Basil, chopped (5g)

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PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/4-inch thick rounds and arrange them on a paper towel. Lightly salt the slices and let them sit for 10 minutes to draw out excess moisture. Pat them dry.

  • 3

    Beat the egg in a shallow bowl. Dip each eggplant slice into the beaten egg, ensuring a light coating.

  • 4

    Arrange the eggplant slices on a lightly greased baking tray. Spoon a thin layer of fresh marinara sauce over each slice.

  • 5

    Sprinkle whole wheat breadcrumbs evenly over the sauced slices.

  • 6

    Top each with shredded mozzarella and a sprinkle of grated Parmesan cheese.

  • 7

    Drizzle a little olive oil over the assembled slices and bake for 20 minutes or until the eggplant is tender and the cheeses are bubbly.

  • 8

    Garnish with freshly chopped basil before serving.

Hearty Baked Eggplant Parmesan with Fresh Marinara

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

Hearty Baked Eggplant Parmesan with Fresh Marinara

YOUR SOLIN GENERATED RECIPE

Hearty Baked Eggplant Parmesan with Fresh Marinara

Enjoy a comforting twist on a classic Italian favorite with lightly breaded eggplant rounds, baked to perfection, layered with vibrant fresh marinara and a melty blend of mozzarella and Parmesan cheeses. Each bite delivers a satisfying mix of textures and flavors, enhanced by aromatic herbs, making it a wholesome meal for any time of day.

NUTRITION

503kcal
Protein
31.1g
Fat
22.7g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (150g)

1 large Egg (50g)

1/4 cup Grated Parmesan Cheese (28g)

1/2 cup Part-Skim Mozzarella Cheese, shredded (56g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1/2 cup Fresh Marinara Sauce (125g)

1 tsp Olive Oil (5g)

2 tbsp Fresh Basil, chopped (5g)

PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/4-inch thick rounds and arrange them on a paper towel. Lightly salt the slices and let them sit for 10 minutes to draw out excess moisture. Pat them dry.

  • 3

    Beat the egg in a shallow bowl. Dip each eggplant slice into the beaten egg, ensuring a light coating.

  • 4

    Arrange the eggplant slices on a lightly greased baking tray. Spoon a thin layer of fresh marinara sauce over each slice.

  • 5

    Sprinkle whole wheat breadcrumbs evenly over the sauced slices.

  • 6

    Top each with shredded mozzarella and a sprinkle of grated Parmesan cheese.

  • 7

    Drizzle a little olive oil over the assembled slices and bake for 20 minutes or until the eggplant is tender and the cheeses are bubbly.

  • 8

    Garnish with freshly chopped basil before serving.