Healthy Baked Eggplant Parmesan with Marinara

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

Healthy Baked Eggplant Parmesan with Marinara

YOUR SOLIN GENERATED RECIPE

Healthy Baked Eggplant Parmesan with Marinara

Enjoy a lighter twist on a classic Italian favorite. Tender baked eggplant slices are coated in a savory chickpea flour mixture, layered with vibrant marinara sauce, melty low‐fat mozzarella, and a sprinkle of sharp Parmesan. This delightful dish delivers comforting flavors with a nutritious boost, perfect for a wholesome dinner that satisfies both your palate and fitness goals.

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NUTRITION

553kcal
Protein
39.9g
Fat
25.9g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

1 cup cubed Eggplant (approx. 99g)

0.5 cup Marinara Sauce (124g)

1 cup Low-Fat Shredded Mozzarella (112g)

2 tbsp Grated Parmesan (10g)

0.25 cup Chickpea Flour (30g)

1 tsp Olive Oil (4.5g)

Pinch of Salt

Pinch of Black Pepper

4 Fresh Basil Leaves (optional)

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PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/4-inch thick rounds and lightly pat dry.

  • 3

    Prepare the coating by placing chickpea flour in a shallow dish. Season with a pinch of salt and pepper.

  • 4

    Dip each eggplant slice into the chickpea flour, ensuring an even coating. Place the coated slices on the prepared baking sheet.

  • 5

    Drizzle the eggplant slices with olive oil. Bake in the preheated oven for 20-25 minutes, flipping halfway, until the edges turn golden brown.

  • 6

    Remove the baked eggplant slices from the oven. Spoon a thin layer of marinara sauce over each slice, then sprinkle evenly with low-fat mozzarella cheese and a light dusting of Parmesan.

  • 7

    Return the eggplant slices to the oven and bake for an additional 5-7 minutes, or until the cheese has melted and is bubbly.

  • 8

    Garnish with fresh basil leaves if desired, and serve warm.

Healthy Baked Eggplant Parmesan with Marinara

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

Healthy Baked Eggplant Parmesan with Marinara

YOUR SOLIN GENERATED RECIPE

Healthy Baked Eggplant Parmesan with Marinara

Enjoy a lighter twist on a classic Italian favorite. Tender baked eggplant slices are coated in a savory chickpea flour mixture, layered with vibrant marinara sauce, melty low‐fat mozzarella, and a sprinkle of sharp Parmesan. This delightful dish delivers comforting flavors with a nutritious boost, perfect for a wholesome dinner that satisfies both your palate and fitness goals.

NUTRITION

553kcal
Protein
39.9g
Fat
25.9g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

1 cup cubed Eggplant (approx. 99g)

0.5 cup Marinara Sauce (124g)

1 cup Low-Fat Shredded Mozzarella (112g)

2 tbsp Grated Parmesan (10g)

0.25 cup Chickpea Flour (30g)

1 tsp Olive Oil (4.5g)

Pinch of Salt

Pinch of Black Pepper

4 Fresh Basil Leaves (optional)

PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/4-inch thick rounds and lightly pat dry.

  • 3

    Prepare the coating by placing chickpea flour in a shallow dish. Season with a pinch of salt and pepper.

  • 4

    Dip each eggplant slice into the chickpea flour, ensuring an even coating. Place the coated slices on the prepared baking sheet.

  • 5

    Drizzle the eggplant slices with olive oil. Bake in the preheated oven for 20-25 minutes, flipping halfway, until the edges turn golden brown.

  • 6

    Remove the baked eggplant slices from the oven. Spoon a thin layer of marinara sauce over each slice, then sprinkle evenly with low-fat mozzarella cheese and a light dusting of Parmesan.

  • 7

    Return the eggplant slices to the oven and bake for an additional 5-7 minutes, or until the cheese has melted and is bubbly.

  • 8

    Garnish with fresh basil leaves if desired, and serve warm.