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 classic Italian-inspired dish reimagined for health. Tender baked eggplant layered with a vibrant marinara sauce, a light blend of low-fat mozzarella and parmesan, and enriched with protein-boosting fat-free cottage cheese, all adorned with fresh basil. A delicious balance of nutrition and flavor perfect for any meal.

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NUTRITION

528kcal
Protein
44.8g
Fat
16.2g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (458g)

1/2 cup Marinara Sauce (125g)

3/4 cup Low-Fat Mozzarella Cheese (84g)

1 tbsp Parmesan Cheese (5g)

1/3 cup Whole Wheat Breadcrumbs (30g)

1 large Egg (50g)

1/2 cup Fat-Free Cottage Cheese (113g)

4 sprigs Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly grease a baking dish with cooking spray.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Optionally, lightly salt the slices and let them sit for 10 minutes to draw out excess moisture, then pat dry with a paper towel.

  • 3

    In a shallow dish, whisk the egg. Place the whole wheat breadcrumbs in another shallow dish.

  • 4

    Dip each eggplant slice first in the egg, letting any excess drip off, then coat evenly with the breadcrumbs.

  • 5

    Arrange the breaded eggplant slices in the prepared baking dish. Spoon a thin layer of marinara sauce over each slice.

  • 6

    Sprinkle the low-fat mozzarella evenly over the sauced eggplant and top with grated Parmesan.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the eggplant is tender and the cheese is melted and lightly browned.

  • 8

    Remove from the oven and top with dollops of fat-free cottage cheese and garnish with fresh basil sprigs.

  • 9

    Serve warm and enjoy your protein-packed, healthy twist on 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

Savor a classic Italian-inspired dish reimagined for health. Tender baked eggplant layered with a vibrant marinara sauce, a light blend of low-fat mozzarella and parmesan, and enriched with protein-boosting fat-free cottage cheese, all adorned with fresh basil. A delicious balance of nutrition and flavor perfect for any meal.

NUTRITION

528kcal
Protein
44.8g
Fat
16.2g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (458g)

1/2 cup Marinara Sauce (125g)

3/4 cup Low-Fat Mozzarella Cheese (84g)

1 tbsp Parmesan Cheese (5g)

1/3 cup Whole Wheat Breadcrumbs (30g)

1 large Egg (50g)

1/2 cup Fat-Free Cottage Cheese (113g)

4 sprigs Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly grease a baking dish with cooking spray.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Optionally, lightly salt the slices and let them sit for 10 minutes to draw out excess moisture, then pat dry with a paper towel.

  • 3

    In a shallow dish, whisk the egg. Place the whole wheat breadcrumbs in another shallow dish.

  • 4

    Dip each eggplant slice first in the egg, letting any excess drip off, then coat evenly with the breadcrumbs.

  • 5

    Arrange the breaded eggplant slices in the prepared baking dish. Spoon a thin layer of marinara sauce over each slice.

  • 6

    Sprinkle the low-fat mozzarella evenly over the sauced eggplant and top with grated Parmesan.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the eggplant is tender and the cheese is melted and lightly browned.

  • 8

    Remove from the oven and top with dollops of fat-free cottage cheese and garnish with fresh basil sprigs.

  • 9

    Serve warm and enjoy your protein-packed, healthy twist on eggplant Parmesan.