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 the classic Eggplant Parmesan with tender baked eggplant, a rich burst of marinara, and a delightful blend of melted part-skim mozzarella and low-fat cottage cheese. Finished with a sprinkle of Parmesan and crunchy whole wheat breadcrumbs, this dish is baked to perfection for a balanced, comforting meal.

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NUTRITION

472kcal
Protein
36g
Fat
18g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

0.5 medium Eggplant (~150g)

0.5 cup Marinara Sauce (~125g)

2 ounces Part-Skim Mozzarella (~56g)

0.5 cup Low-Fat Cottage Cheese (~113g)

1 tablespoon Grated Parmesan Cheese (~5g)

0.25 cup Whole Wheat Breadcrumbs (~30g)

Olive Oil Cooking Spray

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PREPARATION

  • 1

    Preheat your oven to 400°F and lightly coat a baking sheet with olive oil cooking spray.

  • 2

    Slice the half eggplant into 1/4-inch thick rounds. Optionally, sprinkle lightly with salt and let sit for 10 minutes to remove excess moisture, then pat dry.

  • 3

    Place the eggplant slices on the baking sheet and lightly spray the tops with olive oil spray. Bake for 15 minutes until they begin to soften.

  • 4

    Remove the eggplant from the oven. Top each slice with a spoonful of marinara sauce, a dollop of low-fat cottage cheese, and a slice of mozzarella (for a layered presentation, you may also alternate layers).

  • 5

    Sprinkle grated Parmesan cheese and whole wheat breadcrumbs evenly over the top of each slice.

  • 6

    Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the cheeses are melted and slightly golden.

  • 7

    Remove from the oven and allow to cool for a few minutes 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

Savor a lighter twist on the classic Eggplant Parmesan with tender baked eggplant, a rich burst of marinara, and a delightful blend of melted part-skim mozzarella and low-fat cottage cheese. Finished with a sprinkle of Parmesan and crunchy whole wheat breadcrumbs, this dish is baked to perfection for a balanced, comforting meal.

NUTRITION

472kcal
Protein
36g
Fat
18g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

0.5 medium Eggplant (~150g)

0.5 cup Marinara Sauce (~125g)

2 ounces Part-Skim Mozzarella (~56g)

0.5 cup Low-Fat Cottage Cheese (~113g)

1 tablespoon Grated Parmesan Cheese (~5g)

0.25 cup Whole Wheat Breadcrumbs (~30g)

Olive Oil Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 400°F and lightly coat a baking sheet with olive oil cooking spray.

  • 2

    Slice the half eggplant into 1/4-inch thick rounds. Optionally, sprinkle lightly with salt and let sit for 10 minutes to remove excess moisture, then pat dry.

  • 3

    Place the eggplant slices on the baking sheet and lightly spray the tops with olive oil spray. Bake for 15 minutes until they begin to soften.

  • 4

    Remove the eggplant from the oven. Top each slice with a spoonful of marinara sauce, a dollop of low-fat cottage cheese, and a slice of mozzarella (for a layered presentation, you may also alternate layers).

  • 5

    Sprinkle grated Parmesan cheese and whole wheat breadcrumbs evenly over the top of each slice.

  • 6

    Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the cheeses are melted and slightly golden.

  • 7

    Remove from the oven and allow to cool for a few minutes before serving.