Healthy Golden Baked Eggplant Parmesan

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

Healthy Golden Baked Eggplant Parmesan

YOUR SOLIN GENERATED RECIPE

Healthy Golden Baked Eggplant Parmesan

Enjoy a wholesome twist on a classic Italian favorite with tender baked eggplant layered with a vibrant low-sodium tomato sauce, melty part-skim mozzarella and a sprinkle of Parmesan. Finished with perfectly poached eggs and fresh basil, this dish offers a delicious balance of flavors and textures while keeping the calorie and protein goals in check.

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NUTRITION

535kcal
Protein
37.3g
Fat
23g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~300g)

1/2 cup Low-Sodium Marinara Tomato Sauce

2 ounces Part-Skim Mozzarella Cheese

2 tablespoons Grated Parmesan Cheese

1/4 cup Whole Wheat Breadcrumbs

2 large Eggs

Olive Oil Cooking Spray

1 clove Garlic

Fresh Basil leaves (about 4 leaves)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly salt the slices and let them sit for 10 minutes; then pat them dry with a paper towel.

  • 3

    Place the whole wheat breadcrumbs in a shallow dish. Lightly brush the eggplant slices with a tiny amount of olive oil (or spray using the olive oil cooking spray) and coat each slice evenly with breadcrumbs.

  • 4

    Arrange the breaded eggplant slices on a baking sheet lined with parchment paper. Bake for 20 minutes, then flip the slices and bake for another 10 minutes until they are golden and tender.

  • 5

    While the eggplant bakes, warm the marinara tomato sauce in a small saucepan with minced garlic for added flavor.

  • 6

    Once the eggplant is done, layer the slices in an oven-safe dish. Drizzle the warm tomato sauce evenly over the eggplant, then top with part-skim mozzarella and sprinkle the grated Parmesan cheese.

  • 7

    Return the dish to the oven and bake for an additional 10 minutes until the cheese is melted and bubbly.

  • 8

    Meanwhile, in a small pot of simmering water, gently poach the eggs until the whites are set but the yolks are still runny, about 3-4 minutes.

  • 9

    Carefully place the poached eggs on top of the baked eggplant layers. Garnish with fresh basil leaves and a light crack of pepper.

  • 10

    Serve immediately and enjoy your healthy, protein-packed Golden Baked Eggplant Parmesan!

Healthy Golden Baked Eggplant Parmesan

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

Healthy Golden Baked Eggplant Parmesan

YOUR SOLIN GENERATED RECIPE

Healthy Golden Baked Eggplant Parmesan

Enjoy a wholesome twist on a classic Italian favorite with tender baked eggplant layered with a vibrant low-sodium tomato sauce, melty part-skim mozzarella and a sprinkle of Parmesan. Finished with perfectly poached eggs and fresh basil, this dish offers a delicious balance of flavors and textures while keeping the calorie and protein goals in check.

NUTRITION

535kcal
Protein
37.3g
Fat
23g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~300g)

1/2 cup Low-Sodium Marinara Tomato Sauce

2 ounces Part-Skim Mozzarella Cheese

2 tablespoons Grated Parmesan Cheese

1/4 cup Whole Wheat Breadcrumbs

2 large Eggs

Olive Oil Cooking Spray

1 clove Garlic

Fresh Basil leaves (about 4 leaves)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly salt the slices and let them sit for 10 minutes; then pat them dry with a paper towel.

  • 3

    Place the whole wheat breadcrumbs in a shallow dish. Lightly brush the eggplant slices with a tiny amount of olive oil (or spray using the olive oil cooking spray) and coat each slice evenly with breadcrumbs.

  • 4

    Arrange the breaded eggplant slices on a baking sheet lined with parchment paper. Bake for 20 minutes, then flip the slices and bake for another 10 minutes until they are golden and tender.

  • 5

    While the eggplant bakes, warm the marinara tomato sauce in a small saucepan with minced garlic for added flavor.

  • 6

    Once the eggplant is done, layer the slices in an oven-safe dish. Drizzle the warm tomato sauce evenly over the eggplant, then top with part-skim mozzarella and sprinkle the grated Parmesan cheese.

  • 7

    Return the dish to the oven and bake for an additional 10 minutes until the cheese is melted and bubbly.

  • 8

    Meanwhile, in a small pot of simmering water, gently poach the eggs until the whites are set but the yolks are still runny, about 3-4 minutes.

  • 9

    Carefully place the poached eggs on top of the baked eggplant layers. Garnish with fresh basil leaves and a light crack of pepper.

  • 10

    Serve immediately and enjoy your healthy, protein-packed Golden Baked Eggplant Parmesan!