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 the classic Eggplant Parmesan with baked, tender eggplant slices layered with rich marinara sauce and a modest amount of melted part-skim mozzarella and parmesan, finished with a crisp breadcrumb topping and fresh basil. This healthful version delivers a satisfying balance of textures and flavors, making it a perfect option for a hearty dinner that stays within your nutritional goals.

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NUTRITION

542kcal
Protein
35.8g
Fat
23.7g
Carbs
48.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1/2 cup Marinara Sauce (125g)

1/2 cup shredded Part-Skim Mozzarella Cheese (56g)

1 tbsp grated Parmesan Cheese (5g)

1/4 cup Whole Wheat Breadcrumbs (30g)

2 whole Eggs

1/4 cup Fresh Basil, chopped (for garnish)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly salt the slices and let them sit for about 10 minutes to draw out excess moisture; then gently pat dry.

  • 3

    In a shallow bowl, beat the eggs. In another small bowl, place the whole wheat breadcrumbs.

  • 4

    Dip each eggplant slice in the beaten eggs, allowing the excess to drip off, then coat evenly with the breadcrumbs.

  • 5

    Arrange the breaded eggplant slices on a lightly greased baking sheet. Bake for 15 minutes until they begin to soften.

  • 6

    Remove the pan from the oven and spoon a thin layer of marinara sauce over each slice. Sprinkle the shredded mozzarella and a light dusting of grated parmesan on top.

  • 7

    Return to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and lightly browned.

  • 8

    Garnish with freshly chopped basil before serving.

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 the classic Eggplant Parmesan with baked, tender eggplant slices layered with rich marinara sauce and a modest amount of melted part-skim mozzarella and parmesan, finished with a crisp breadcrumb topping and fresh basil. This healthful version delivers a satisfying balance of textures and flavors, making it a perfect option for a hearty dinner that stays within your nutritional goals.

NUTRITION

542kcal
Protein
35.8g
Fat
23.7g
Carbs
48.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1/2 cup Marinara Sauce (125g)

1/2 cup shredded Part-Skim Mozzarella Cheese (56g)

1 tbsp grated Parmesan Cheese (5g)

1/4 cup Whole Wheat Breadcrumbs (30g)

2 whole Eggs

1/4 cup Fresh Basil, chopped (for garnish)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly salt the slices and let them sit for about 10 minutes to draw out excess moisture; then gently pat dry.

  • 3

    In a shallow bowl, beat the eggs. In another small bowl, place the whole wheat breadcrumbs.

  • 4

    Dip each eggplant slice in the beaten eggs, allowing the excess to drip off, then coat evenly with the breadcrumbs.

  • 5

    Arrange the breaded eggplant slices on a lightly greased baking sheet. Bake for 15 minutes until they begin to soften.

  • 6

    Remove the pan from the oven and spoon a thin layer of marinara sauce over each slice. Sprinkle the shredded mozzarella and a light dusting of grated parmesan on top.

  • 7

    Return to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and lightly browned.

  • 8

    Garnish with freshly chopped basil before serving.