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

Enjoy a lighter twist on a classic favorite with this Healthy Baked Eggplant Parmesan. Tender, baked eggplant is layered with a rich tomato sauce and low‐fat mozzarella, then finished with a crisp almond flour coating and a sprinkle of fresh basil. It's a satisfying dish that brings comfort without weighing you down.

Try 7 days free, then $12.99 / mo.

NUTRITION

492kcal
Protein
32.5g
Fat
27.8g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (approx. 150g)

1/3 cup Tomato Sauce (approx. 80g)

2/3 cup Low-Fat Mozzarella Cheese (approx. 75g)

1/4 cup Almond Flour (approx. 30g)

1 large Egg (50g)

1 tbsp Fresh Basil

1 tsp Dried Oregano

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

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 salt them and let sit for 10 minutes to remove excess moisture.

  • 3

    In a shallow bowl, whisk the egg. In another dish, add the almond flour combined with the dried oregano and a pinch of salt and pepper.

  • 4

    Dip each eggplant slice first in the beaten egg, then coat with the almond flour mixture.

  • 5

    Arrange the coated eggplant slices on the baking sheet and bake for 20 minutes or until the edges become crispy.

  • 6

    Remove from the oven. Top each slice with a spoonful of tomato sauce, sprinkle with low-fat mozzarella cheese, and add a few drops of fresh basil.

  • 7

    Return to the oven for an additional 5-7 minutes until the cheese is melted and bubbly.

  • 8

    Serve warm and enjoy your healthy twist on a classic Eggplant Parmesan.

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

Enjoy a lighter twist on a classic favorite with this Healthy Baked Eggplant Parmesan. Tender, baked eggplant is layered with a rich tomato sauce and low‐fat mozzarella, then finished with a crisp almond flour coating and a sprinkle of fresh basil. It's a satisfying dish that brings comfort without weighing you down.

NUTRITION

492kcal
Protein
32.5g
Fat
27.8g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (approx. 150g)

1/3 cup Tomato Sauce (approx. 80g)

2/3 cup Low-Fat Mozzarella Cheese (approx. 75g)

1/4 cup Almond Flour (approx. 30g)

1 large Egg (50g)

1 tbsp Fresh Basil

1 tsp Dried Oregano

Salt & 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 salt them and let sit for 10 minutes to remove excess moisture.

  • 3

    In a shallow bowl, whisk the egg. In another dish, add the almond flour combined with the dried oregano and a pinch of salt and pepper.

  • 4

    Dip each eggplant slice first in the beaten egg, then coat with the almond flour mixture.

  • 5

    Arrange the coated eggplant slices on the baking sheet and bake for 20 minutes or until the edges become crispy.

  • 6

    Remove from the oven. Top each slice with a spoonful of tomato sauce, sprinkle with low-fat mozzarella cheese, and add a few drops of fresh basil.

  • 7

    Return to the oven for an additional 5-7 minutes until the cheese is melted and bubbly.

  • 8

    Serve warm and enjoy your healthy twist on a classic Eggplant Parmesan.