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 take on a classic dish with tender baked eggplant slices layered with a savory tomato sauce and low‐fat mozzarella, all brought together with a delicate almond flour crust. This delicious and satisfying meal is perfect for any time of day, offering a balance of textures and flavors that make eating healthy an absolute pleasure.

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NUTRITION

336kcal
Protein
32.7g
Fat
11.9g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

0.5 medium Eggplant (150g)

0.5 cup Low-Sodium Tomato Sauce (125g)

0.33 cup Low-Fat Mozzarella Cheese (40g)

4 large Egg Whites (approx 120g total)

2 tablespoons Almond Flour (16g)

2 tablespoons Fresh Basil, chopped

1 clove Garlic, minced

Salt and Pepper to taste

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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 1/4-inch thick rounds. Sprinkle lightly with salt and let sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    In a shallow bowl, whisk the egg whites. In another small bowl, mix the almond flour with minced garlic, salt, and pepper.

  • 4

    Dip each eggplant slice first in the egg whites, then coat evenly with the almond flour mixture.

  • 5

    Arrange the coated eggplant slices on the prepared baking sheet and bake for 20 minutes, flipping halfway for even crisping.

  • 6

    Remove the slices from the oven. Spoon a thin layer of tomato sauce over each slice and sprinkle with low-fat mozzarella cheese.

  • 7

    Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

  • 8

    Garnish with fresh basil 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 take on a classic dish with tender baked eggplant slices layered with a savory tomato sauce and low‐fat mozzarella, all brought together with a delicate almond flour crust. This delicious and satisfying meal is perfect for any time of day, offering a balance of textures and flavors that make eating healthy an absolute pleasure.

NUTRITION

336kcal
Protein
32.7g
Fat
11.9g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

0.5 medium Eggplant (150g)

0.5 cup Low-Sodium Tomato Sauce (125g)

0.33 cup Low-Fat Mozzarella Cheese (40g)

4 large Egg Whites (approx 120g total)

2 tablespoons Almond Flour (16g)

2 tablespoons Fresh Basil, chopped

1 clove Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Sprinkle lightly with salt and let sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    In a shallow bowl, whisk the egg whites. In another small bowl, mix the almond flour with minced garlic, salt, and pepper.

  • 4

    Dip each eggplant slice first in the egg whites, then coat evenly with the almond flour mixture.

  • 5

    Arrange the coated eggplant slices on the prepared baking sheet and bake for 20 minutes, flipping halfway for even crisping.

  • 6

    Remove the slices from the oven. Spoon a thin layer of tomato sauce over each slice and sprinkle with low-fat mozzarella cheese.

  • 7

    Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

  • 8

    Garnish with fresh basil before serving.