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 this wholesome twist on a classic Italian dish with tender, baked eggplant slices layered with zesty marinara, melty part-skim mozzarella, tangy Parmesan, and a dollop of low-fat cottage cheese. This nutritious version delivers a satisfying blend of flavors and textures ideal for a light lunch or dinner.

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NUTRITION

425kcal
Protein
36.6g
Fat
17.2g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

200g Eggplant

1/2 cup Marinara Sauce (~125g)

1/3 cup Part-Skim Mozzarella Cheese (~37g)

1/4 cup Grated Parmesan Cheese (~30g)

1/2 cup Low-Fat Cottage Cheese (~113g)

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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 rounds approximately 1/4 inch thick. Optionally, lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    Arrange the eggplant slices on the baking sheet and lightly spray or brush with a small amount of olive oil if desired.

  • 4

    Bake the eggplant slices in the preheated oven for about 15 minutes until they are tender and slightly golden.

  • 5

    Remove the eggplant from the oven. Spoon a thin layer of marinara sauce over each slice.

  • 6

    Layer on a sprinkle of part-skim mozzarella and a dusting of grated Parmesan cheese.

  • 7

    Return the eggplant slices to the oven and bake for another 8-10 minutes, or until the cheeses are melted and bubbly.

  • 8

    Plate the baked eggplant slices and add a dollop of low-fat cottage cheese on top or on the side. Garnish with fresh basil if available.

  • 9

    Serve hot and enjoy this balanced, protein-packed twist on Eggplant Parmesan.

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 this wholesome twist on a classic Italian dish with tender, baked eggplant slices layered with zesty marinara, melty part-skim mozzarella, tangy Parmesan, and a dollop of low-fat cottage cheese. This nutritious version delivers a satisfying blend of flavors and textures ideal for a light lunch or dinner.

NUTRITION

425kcal
Protein
36.6g
Fat
17.2g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

200g Eggplant

1/2 cup Marinara Sauce (~125g)

1/3 cup Part-Skim Mozzarella Cheese (~37g)

1/4 cup Grated Parmesan Cheese (~30g)

1/2 cup Low-Fat Cottage Cheese (~113g)

PREPARATION

  • 1

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

  • 2

    Slice the eggplant into rounds approximately 1/4 inch thick. Optionally, lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    Arrange the eggplant slices on the baking sheet and lightly spray or brush with a small amount of olive oil if desired.

  • 4

    Bake the eggplant slices in the preheated oven for about 15 minutes until they are tender and slightly golden.

  • 5

    Remove the eggplant from the oven. Spoon a thin layer of marinara sauce over each slice.

  • 6

    Layer on a sprinkle of part-skim mozzarella and a dusting of grated Parmesan cheese.

  • 7

    Return the eggplant slices to the oven and bake for another 8-10 minutes, or until the cheeses are melted and bubbly.

  • 8

    Plate the baked eggplant slices and add a dollop of low-fat cottage cheese on top or on the side. Garnish with fresh basil if available.

  • 9

    Serve hot and enjoy this balanced, protein-packed twist on Eggplant Parmesan.