Crispy Baked Eggplant with Fresh Tomato and Basil

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

Crispy Baked Eggplant with Fresh Tomato and Basil

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant with Fresh Tomato and Basil

Savor a colorful medley of crispy baked eggplant slices coated in a light, protein-boosting breadcrumb and chickpea flour mix, layered with juicy fresh tomato, aromatic basil, and crowned with perfectly poached eggs. A refreshing side of tangy nonfat Greek yogurt ties the dish together, delivering a balanced, vibrant meal that's both satisfying and nourishing.

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NUTRITION

578kcal
Protein
30.1g
Fat
22.4g
Carbs
66.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200 g)

1 medium Tomato (123 g)

1/3 cup Whole Wheat Breadcrumbs (30 g)

1/4 cup Chickpea Flour (28 g)

1/2 cup Nonfat Greek Yogurt (120 g)

2 large Eggs

1/4 cup Fresh Basil (5 g)

1 tablespoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly sprinkle a pinch of salt on both sides and let them sit for about 10 minutes to draw out moisture, then pat dry with a paper towel.

  • 3

    In a shallow bowl, combine the whole wheat breadcrumbs and chickpea flour. Season the mixture with a pinch of salt, pepper, and any additional herbs you enjoy.

  • 4

    Lightly brush each eggplant slice with olive oil, then dredge in the breadcrumb mixture, ensuring they are evenly coated.

  • 5

    Arrange the coated eggplant slices on the prepared baking sheet. Drizzle a tiny bit of olive oil over the top if desired for extra crispiness.

  • 6

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

  • 7

    While the eggplant bakes, prepare the tomato topping. Dice the tomato and toss it with chopped fresh basil, a drizzle of olive oil, salt, and pepper.

  • 8

    Poach the eggs by bringing a pot of water to a gentle simmer, adding a splash of vinegar, and carefully cracking in the eggs. Poach for about 3-4 minutes until the whites are set but yolks remain runny.

  • 9

    Plate the crispy baked eggplant slices and top with a generous spoonful of the fresh tomato and basil mix.

  • 10

    Carefully place the poached eggs on top of the eggplant and tomato, and serve with a side dollop of nonfat Greek yogurt to add a tangy creaminess.

  • 11

    Enjoy your nutrient-rich and satisfying meal!

Crispy Baked Eggplant with Fresh Tomato and Basil

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

Crispy Baked Eggplant with Fresh Tomato and Basil

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant with Fresh Tomato and Basil

Savor a colorful medley of crispy baked eggplant slices coated in a light, protein-boosting breadcrumb and chickpea flour mix, layered with juicy fresh tomato, aromatic basil, and crowned with perfectly poached eggs. A refreshing side of tangy nonfat Greek yogurt ties the dish together, delivering a balanced, vibrant meal that's both satisfying and nourishing.

NUTRITION

578kcal
Protein
30.1g
Fat
22.4g
Carbs
66.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200 g)

1 medium Tomato (123 g)

1/3 cup Whole Wheat Breadcrumbs (30 g)

1/4 cup Chickpea Flour (28 g)

1/2 cup Nonfat Greek Yogurt (120 g)

2 large Eggs

1/4 cup Fresh Basil (5 g)

1 tablespoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly sprinkle a pinch of salt on both sides and let them sit for about 10 minutes to draw out moisture, then pat dry with a paper towel.

  • 3

    In a shallow bowl, combine the whole wheat breadcrumbs and chickpea flour. Season the mixture with a pinch of salt, pepper, and any additional herbs you enjoy.

  • 4

    Lightly brush each eggplant slice with olive oil, then dredge in the breadcrumb mixture, ensuring they are evenly coated.

  • 5

    Arrange the coated eggplant slices on the prepared baking sheet. Drizzle a tiny bit of olive oil over the top if desired for extra crispiness.

  • 6

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

  • 7

    While the eggplant bakes, prepare the tomato topping. Dice the tomato and toss it with chopped fresh basil, a drizzle of olive oil, salt, and pepper.

  • 8

    Poach the eggs by bringing a pot of water to a gentle simmer, adding a splash of vinegar, and carefully cracking in the eggs. Poach for about 3-4 minutes until the whites are set but yolks remain runny.

  • 9

    Plate the crispy baked eggplant slices and top with a generous spoonful of the fresh tomato and basil mix.

  • 10

    Carefully place the poached eggs on top of the eggplant and tomato, and serve with a side dollop of nonfat Greek yogurt to add a tangy creaminess.

  • 11

    Enjoy your nutrient-rich and satisfying meal!