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 traditional Italian favorite with tender baked eggplant slices layered with zesty marinara, low-fat mozzarella, and a hint of parmesan, all harmonized with fresh basil. A satisfying dish that’s delightfully crispy on the outside and meltingly savory on the inside.

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NUTRITION

388kcal
Protein
38.6g
Fat
9.8g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300 g)

1/2 cup Marinara Sauce (125 g)

1/2 cup shredded Low-Fat Mozzarella Cheese (56 g)

1 tbsp grated Parmesan Cheese (5 g)

3 large Egg Whites (99 g)

1/3 cup Whole Wheat Breadcrumbs (30 g)

Olive Oil Cooking Spray

Fresh Basil sprigs

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PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/4 inch thick rounds. Lay the slices on the baking sheet, spray lightly with olive oil, and bake for 15 minutes until slightly softened.

  • 3

    In a shallow bowl, combine the egg whites with whole wheat breadcrumbs.

  • 4

    Dip each baked eggplant slice into the egg white and breadcrumb mixture, coating both sides evenly.

  • 5

    Return the coated eggplant slices to the baking sheet and bake for an additional 10 minutes, until the coating becomes lightly crispy.

  • 6

    Remove the eggplant slices from the oven. Layer them in a baking dish, spoon a thin layer of marinara sauce over each slice, and sprinkle with shredded low-fat mozzarella and a dusting of grated parmesan cheese.

  • 7

    Return the dish to the oven and bake for another 8-10 minutes, until the cheese is melted and bubbly.

  • 8

    Garnish with fresh basil leaves 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 traditional Italian favorite with tender baked eggplant slices layered with zesty marinara, low-fat mozzarella, and a hint of parmesan, all harmonized with fresh basil. A satisfying dish that’s delightfully crispy on the outside and meltingly savory on the inside.

NUTRITION

388kcal
Protein
38.6g
Fat
9.8g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300 g)

1/2 cup Marinara Sauce (125 g)

1/2 cup shredded Low-Fat Mozzarella Cheese (56 g)

1 tbsp grated Parmesan Cheese (5 g)

3 large Egg Whites (99 g)

1/3 cup Whole Wheat Breadcrumbs (30 g)

Olive Oil Cooking Spray

Fresh Basil sprigs

PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/4 inch thick rounds. Lay the slices on the baking sheet, spray lightly with olive oil, and bake for 15 minutes until slightly softened.

  • 3

    In a shallow bowl, combine the egg whites with whole wheat breadcrumbs.

  • 4

    Dip each baked eggplant slice into the egg white and breadcrumb mixture, coating both sides evenly.

  • 5

    Return the coated eggplant slices to the baking sheet and bake for an additional 10 minutes, until the coating becomes lightly crispy.

  • 6

    Remove the eggplant slices from the oven. Layer them in a baking dish, spoon a thin layer of marinara sauce over each slice, and sprinkle with shredded low-fat mozzarella and a dusting of grated parmesan cheese.

  • 7

    Return the dish to the oven and bake for another 8-10 minutes, until the cheese is melted and bubbly.

  • 8

    Garnish with fresh basil leaves before serving.