Crispy Baked Eggplant Parmesan with Fresh Marinara and Roasted Greens

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

Crispy Baked Eggplant Parmesan with Fresh Marinara and Roasted Greens

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan with Fresh Marinara and Roasted Greens

Enjoy a vibrant twist on a classic comfort dish with lightly breaded eggplant slices baked to crispy perfection, layered with a rich, fresh marinara sauce and melty low‐fat mozzarella. Paired with a side of roasted greens and protein-packed chickpeas, this dish delivers a delightful balance of textures and flavors that satisfy both your taste and nutritional goals.

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NUTRITION

565kcal
Protein
41.7g
Fat
13.1g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

0.5 cup Fresh Marinara Sauce (125g)

1 cup Low-Fat Mozzarella Cheese (112g)

0.25 cup Whole Wheat Breadcrumbs (25g)

0.5 cup Cooked Chickpeas (82g)

2 cups Mixed Greens (60g)

Olive Oil Spray

1 tsp Dried Oregano

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the eggplant into 1/4-inch thick rounds and sprinkle lightly with salt. Allow them to rest for 10 minutes to draw out moisture, then pat dry.

  • 2

    Lightly spray a baking sheet with olive oil spray. Arrange the eggplant slices on the sheet and brush them with a tiny bit of olive oil.

  • 3

    In a shallow dish, combine the whole wheat breadcrumbs and dried oregano. Lightly coat both sides of each eggplant slice with the breadcrumb mixture.

  • 4

    Bake the eggplant slices in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden and crispy.

  • 5

    While the eggplant bakes, gently warm the marinara sauce in a small saucepan over low heat and season with salt and pepper to taste.

  • 6

    Once the eggplant is crispy, layer the slices on a serving dish. Spoon a thin layer of warm marinara over each slice, then generously sprinkle with low-fat mozzarella cheese.

  • 7

    Return the assembled eggplant slices to the oven for an additional 5 minutes, just until the cheese melts.

  • 8

    For the roasted greens, toss the mixed greens mildly in olive oil spray, season with salt and pepper, and roast them for about 5-7 minutes in the oven or serve fresh.

  • 9

    Plate the baked eggplant Parmesan alongside the seasoned roasted greens and top with cooked chickpeas for an extra protein boost. Enjoy your balanced, flavorful meal!

Crispy Baked Eggplant Parmesan with Fresh Marinara and Roasted Greens

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

Crispy Baked Eggplant Parmesan with Fresh Marinara and Roasted Greens

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan with Fresh Marinara and Roasted Greens

Enjoy a vibrant twist on a classic comfort dish with lightly breaded eggplant slices baked to crispy perfection, layered with a rich, fresh marinara sauce and melty low‐fat mozzarella. Paired with a side of roasted greens and protein-packed chickpeas, this dish delivers a delightful balance of textures and flavors that satisfy both your taste and nutritional goals.

NUTRITION

565kcal
Protein
41.7g
Fat
13.1g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

0.5 cup Fresh Marinara Sauce (125g)

1 cup Low-Fat Mozzarella Cheese (112g)

0.25 cup Whole Wheat Breadcrumbs (25g)

0.5 cup Cooked Chickpeas (82g)

2 cups Mixed Greens (60g)

Olive Oil Spray

1 tsp Dried Oregano

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the eggplant into 1/4-inch thick rounds and sprinkle lightly with salt. Allow them to rest for 10 minutes to draw out moisture, then pat dry.

  • 2

    Lightly spray a baking sheet with olive oil spray. Arrange the eggplant slices on the sheet and brush them with a tiny bit of olive oil.

  • 3

    In a shallow dish, combine the whole wheat breadcrumbs and dried oregano. Lightly coat both sides of each eggplant slice with the breadcrumb mixture.

  • 4

    Bake the eggplant slices in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden and crispy.

  • 5

    While the eggplant bakes, gently warm the marinara sauce in a small saucepan over low heat and season with salt and pepper to taste.

  • 6

    Once the eggplant is crispy, layer the slices on a serving dish. Spoon a thin layer of warm marinara over each slice, then generously sprinkle with low-fat mozzarella cheese.

  • 7

    Return the assembled eggplant slices to the oven for an additional 5 minutes, just until the cheese melts.

  • 8

    For the roasted greens, toss the mixed greens mildly in olive oil spray, season with salt and pepper, and roast them for about 5-7 minutes in the oven or serve fresh.

  • 9

    Plate the baked eggplant Parmesan alongside the seasoned roasted greens and top with cooked chickpeas for an extra protein boost. Enjoy your balanced, flavorful meal!