Crispy Baked Eggplant Parmesan

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

Crispy Baked Eggplant Parmesan

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan

Enjoy a lighter take on a classic Italian favorite with this Crispy Baked Eggplant Parmesan. Tender eggplant slices are coated in a protein-enhanced almond flour batter and baked until crisp, then topped with a zesty marinara, melty part-skim mozzarella, and a sprinkle of Parmesan. This balanced dish offers a satisfying mix of textures and flavors, perfect for any time of the day.

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NUTRITION

430kcal
Protein
25.3g
Fat
27.3g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cups eggplant slices (~150g)

1 large egg

30g almond flour

0.5 cup marinara sauce (~125g)

0.5 cup shredded part-skim mozzarella cheese (~56g)

2 tablespoons grated Parmesan cheese (~10g)

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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 ½-inch thick rounds. Lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    In a shallow bowl, whisk together the egg. In a separate bowl, place the almond flour.

  • 4

    Dip each eggplant slice first into the egg and then dredge in almond flour, ensuring a light, even coating.

  • 5

    Arrange the coated eggplant slices on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until the edges are crisp and golden.

  • 6

    Remove the slices from the oven and spoon a thin layer of marinara sauce over each piece.

  • 7

    Sprinkle the shredded mozzarella evenly over the sauced eggplant, then top with grated Parmesan.

  • 8

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

  • 9

    Garnish with fresh basil if desired, and serve immediately.

Crispy Baked Eggplant Parmesan

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

Crispy Baked Eggplant Parmesan

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan

Enjoy a lighter take on a classic Italian favorite with this Crispy Baked Eggplant Parmesan. Tender eggplant slices are coated in a protein-enhanced almond flour batter and baked until crisp, then topped with a zesty marinara, melty part-skim mozzarella, and a sprinkle of Parmesan. This balanced dish offers a satisfying mix of textures and flavors, perfect for any time of the day.

NUTRITION

430kcal
Protein
25.3g
Fat
27.3g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cups eggplant slices (~150g)

1 large egg

30g almond flour

0.5 cup marinara sauce (~125g)

0.5 cup shredded part-skim mozzarella cheese (~56g)

2 tablespoons grated Parmesan cheese (~10g)

PREPARATION

  • 1

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

  • 2

    Slice the eggplant into ½-inch thick rounds. Lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    In a shallow bowl, whisk together the egg. In a separate bowl, place the almond flour.

  • 4

    Dip each eggplant slice first into the egg and then dredge in almond flour, ensuring a light, even coating.

  • 5

    Arrange the coated eggplant slices on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until the edges are crisp and golden.

  • 6

    Remove the slices from the oven and spoon a thin layer of marinara sauce over each piece.

  • 7

    Sprinkle the shredded mozzarella evenly over the sauced eggplant, then top with grated Parmesan.

  • 8

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

  • 9

    Garnish with fresh basil if desired, and serve immediately.