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

Savor a lighter twist on a classic Italian favorite with tender baked eggplant slices layered with a robust marinara sauce and a blend of part-skim mozzarella and parmesan cheeses, all enhanced by the subtle binding power of egg whites and whole wheat breadcrumbs. This dish boasts a well-balanced profile, offering a satisfying hit of protein while keeping calories in check.

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NUTRITION

422kcal
Protein
35.3g
Fat
14.6g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (450g)

1/2 cup Marinara Sauce (125g)

1/2 cup part-skim Mozzarella (56g)

2 tbsp grated Parmesan Cheese (10g)

3 egg whites (90g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1 tsp Italian Seasoning

Pinch of Salt

1 tsp Black Pepper

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PREPARATION

  • 1

    Slice the eggplant into 1/4-inch thick rounds. Optionally, lightly salt the slices and let them sit for 15 minutes to draw out moisture, then pat dry.

  • 2

    Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.

  • 3

    In a shallow dish, whisk the egg whites with a pinch of salt, black pepper, and Italian seasoning.

  • 4

    Dip each eggplant slice lightly into the egg white mixture, then coat with whole wheat breadcrumbs on both sides.

  • 5

    Place the breaded eggplant slices on the prepared baking sheet. Bake for 20 minutes or until the slices begin to turn golden.

  • 6

    Remove the tray from the oven and spoon a thin layer of marinara sauce over each slice. Sprinkle evenly with shredded mozzarella and a dusting of grated Parmesan cheese.

  • 7

    Return the tray to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

  • 8

    Serve warm, garnished with additional Italian seasoning or fresh basil if desired.

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

Savor a lighter twist on a classic Italian favorite with tender baked eggplant slices layered with a robust marinara sauce and a blend of part-skim mozzarella and parmesan cheeses, all enhanced by the subtle binding power of egg whites and whole wheat breadcrumbs. This dish boasts a well-balanced profile, offering a satisfying hit of protein while keeping calories in check.

NUTRITION

422kcal
Protein
35.3g
Fat
14.6g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (450g)

1/2 cup Marinara Sauce (125g)

1/2 cup part-skim Mozzarella (56g)

2 tbsp grated Parmesan Cheese (10g)

3 egg whites (90g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1 tsp Italian Seasoning

Pinch of Salt

1 tsp Black Pepper

PREPARATION

  • 1

    Slice the eggplant into 1/4-inch thick rounds. Optionally, lightly salt the slices and let them sit for 15 minutes to draw out moisture, then pat dry.

  • 2

    Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.

  • 3

    In a shallow dish, whisk the egg whites with a pinch of salt, black pepper, and Italian seasoning.

  • 4

    Dip each eggplant slice lightly into the egg white mixture, then coat with whole wheat breadcrumbs on both sides.

  • 5

    Place the breaded eggplant slices on the prepared baking sheet. Bake for 20 minutes or until the slices begin to turn golden.

  • 6

    Remove the tray from the oven and spoon a thin layer of marinara sauce over each slice. Sprinkle evenly with shredded mozzarella and a dusting of grated Parmesan cheese.

  • 7

    Return the tray to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

  • 8

    Serve warm, garnished with additional Italian seasoning or fresh basil if desired.