Healthy Baked Eggplant Parmesan with Roasted Vegetables

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

Healthy Baked Eggplant Parmesan with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Baked Eggplant Parmesan with Roasted Vegetables

Enjoy a light yet satisfying twist on the classic Eggplant Parmesan paired with vibrant roasted vegetables and lean grilled chicken. This dish offers layers of tender baked eggplant, bubbly part-skim mozzarella, and a robust tomato sauce, all enhanced by aromatic herbs and a drizzle of olive oil. The accompanying roasted zucchini and red bell pepper bring natural sweetness and an extra burst of color to this balanced meal.

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NUTRITION

503kcal
Protein
46.5g
Fat
17.8g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

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

1/2 cup Tomato Sauce (125g)

3 ounces Grilled Chicken Breast (85g)

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1 teaspoon Olive Oil

1 teaspoon Dried Basil

1 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the eggplant into 1/4-inch thick rounds and lay them on a baking sheet lined with parchment paper.

  • 3

    Brush the eggplant slices lightly with olive oil and sprinkle with garlic powder, dried basil, salt, and pepper.

  • 4

    Bake the eggplant slices for about 20 minutes until tender and lightly browned.

  • 5

    While the eggplant bakes, prepare the roasted vegetables by cutting the zucchini and red bell pepper into bite-sized pieces. Toss them with a small drizzle of olive oil, salt, and pepper, and spread them on another baking sheet.

  • 6

    Roast the vegetables in the oven for about 15-18 minutes, until they are cooked but still retain some crunch.

  • 7

    Once the eggplant is done, layer the slices in a baking dish. Spoon tomato sauce over each slice, sprinkle evenly with the shredded part-skim mozzarella cheese, and top with diced grilled chicken breast.

  • 8

    Return the dish to the oven for an additional 5-7 minutes, or until the cheese melts and everything is heated through.

  • 9

    Serve the warm baked eggplant parmesan alongside the roasted vegetables. Enjoy a balanced meal that's hearty, nutritious, and satisfying.

Healthy Baked Eggplant Parmesan with Roasted Vegetables

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

Healthy Baked Eggplant Parmesan with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Baked Eggplant Parmesan with Roasted Vegetables

Enjoy a light yet satisfying twist on the classic Eggplant Parmesan paired with vibrant roasted vegetables and lean grilled chicken. This dish offers layers of tender baked eggplant, bubbly part-skim mozzarella, and a robust tomato sauce, all enhanced by aromatic herbs and a drizzle of olive oil. The accompanying roasted zucchini and red bell pepper bring natural sweetness and an extra burst of color to this balanced meal.

NUTRITION

503kcal
Protein
46.5g
Fat
17.8g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

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

1/2 cup Tomato Sauce (125g)

3 ounces Grilled Chicken Breast (85g)

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1 teaspoon Olive Oil

1 teaspoon Dried Basil

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the eggplant into 1/4-inch thick rounds and lay them on a baking sheet lined with parchment paper.

  • 3

    Brush the eggplant slices lightly with olive oil and sprinkle with garlic powder, dried basil, salt, and pepper.

  • 4

    Bake the eggplant slices for about 20 minutes until tender and lightly browned.

  • 5

    While the eggplant bakes, prepare the roasted vegetables by cutting the zucchini and red bell pepper into bite-sized pieces. Toss them with a small drizzle of olive oil, salt, and pepper, and spread them on another baking sheet.

  • 6

    Roast the vegetables in the oven for about 15-18 minutes, until they are cooked but still retain some crunch.

  • 7

    Once the eggplant is done, layer the slices in a baking dish. Spoon tomato sauce over each slice, sprinkle evenly with the shredded part-skim mozzarella cheese, and top with diced grilled chicken breast.

  • 8

    Return the dish to the oven for an additional 5-7 minutes, or until the cheese melts and everything is heated through.

  • 9

    Serve the warm baked eggplant parmesan alongside the roasted vegetables. Enjoy a balanced meal that's hearty, nutritious, and satisfying.