Crispy Baked Eggplant with Zesty Tomato Sauce and Creamy White Beans

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

Crispy Baked Eggplant with Zesty Tomato Sauce and Creamy White Beans

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant with Zesty Tomato Sauce and Creamy White Beans

Savor a harmonious blend of textures and flavors in this delightful dish. Tender, oven-baked eggplant slices are lightly coated in a crisp almond flour and egg mixture, then paired with a zesty, homemade tomato sauce enriched with garlic and fresh basil. A side of creamy white beans rounds out the plate, adding a velvety protein boost. Perfectly balanced for a nourishing meal that delights both the palate and your wellness goals.

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NUTRITION

501kcal
Protein
27.6g
Fat
18.5g
Carbs
61.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (240g)

1.25 cups Cannellini Beans (approx. 280g)

1 large Egg

2 tablespoons Almond Flour

1/2 cup Tomato Sauce

1 teaspoon Olive Oil

1 clove Garlic (minced)

5 Fresh Basil leaves

1 teaspoon Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly brush each side with olive oil and season with salt, pepper, and paprika.

  • 3

    In a shallow bowl, whisk the egg. In another bowl, combine the almond flour.

  • 4

    Dip each eggplant slice first into the egg, then coat it evenly with almond flour.

  • 5

    Place the coated eggplant slices on the prepared baking sheet and bake for 20-25 minutes, flipping halfway, until crisp and golden.

  • 6

    Meanwhile, in a small saucepan, heat a tiny drizzle of olive oil over medium heat. Sauté the minced garlic until fragrant, then add the tomato sauce and simmer for 5 minutes. Stir in chopped basil leaves and adjust seasoning with salt and pepper.

  • 7

    For the creamy white beans, gently warm the cannellini beans in a small pot over low heat, stirring occasionally.

  • 8

    To serve, plate a portion of baked eggplant alongside a serving of warm white beans, and spoon the zesty tomato sauce over the top. Garnish with additional basil if desired.

Crispy Baked Eggplant with Zesty Tomato Sauce and Creamy White Beans

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

Crispy Baked Eggplant with Zesty Tomato Sauce and Creamy White Beans

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant with Zesty Tomato Sauce and Creamy White Beans

Savor a harmonious blend of textures and flavors in this delightful dish. Tender, oven-baked eggplant slices are lightly coated in a crisp almond flour and egg mixture, then paired with a zesty, homemade tomato sauce enriched with garlic and fresh basil. A side of creamy white beans rounds out the plate, adding a velvety protein boost. Perfectly balanced for a nourishing meal that delights both the palate and your wellness goals.

NUTRITION

501kcal
Protein
27.6g
Fat
18.5g
Carbs
61.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (240g)

1.25 cups Cannellini Beans (approx. 280g)

1 large Egg

2 tablespoons Almond Flour

1/2 cup Tomato Sauce

1 teaspoon Olive Oil

1 clove Garlic (minced)

5 Fresh Basil leaves

1 teaspoon Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly brush each side with olive oil and season with salt, pepper, and paprika.

  • 3

    In a shallow bowl, whisk the egg. In another bowl, combine the almond flour.

  • 4

    Dip each eggplant slice first into the egg, then coat it evenly with almond flour.

  • 5

    Place the coated eggplant slices on the prepared baking sheet and bake for 20-25 minutes, flipping halfway, until crisp and golden.

  • 6

    Meanwhile, in a small saucepan, heat a tiny drizzle of olive oil over medium heat. Sauté the minced garlic until fragrant, then add the tomato sauce and simmer for 5 minutes. Stir in chopped basil leaves and adjust seasoning with salt and pepper.

  • 7

    For the creamy white beans, gently warm the cannellini beans in a small pot over low heat, stirring occasionally.

  • 8

    To serve, plate a portion of baked eggplant alongside a serving of warm white beans, and spoon the zesty tomato sauce over the top. Garnish with additional basil if desired.