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

A light twist on a classic comfort dish, featuring tender baked eggplant layered with a vibrant homemade marinara, wholesome whole wheat breadcrumbs, melted part-skim mozzarella, and a sprinkle of Parmesan. This dish delivers savory flavors and a satisfying protein boost while keeping calories in check.

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NUTRITION

500kcal
Protein
37.5g
Fat
17.5g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 cup Marinara Sauce (240g)

0.75 cup shredded Part-Skim Mozzarella Cheese (85g)

2 tbsp Grated Parmesan Cheese (10g)

0.25 cup Whole Wheat Breadcrumbs (30g)

Olive Oil Cooking Spray

1 tsp Italian Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F and lightly spray a baking sheet with olive oil cooking spray.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Season both sides with salt, pepper, and a pinch of Italian seasoning.

  • 3

    Sprinkle whole wheat breadcrumbs onto a plate. Gently press each eggplant slice into the breadcrumbs to coat lightly.

  • 4

    Place the breaded eggplant slices on the prepared baking sheet. Spray the tops lightly with olive oil.

  • 5

    Bake the eggplant slices for 20 minutes, flipping once halfway through, until they are tender and lightly crisp around the edges.

  • 6

    Remove the baking sheet and return the eggplant to the oven. Spoon a thin layer of marinara sauce over each slice, followed by a sprinkle of shredded mozzarella and a light dusting of Parmesan cheese.

  • 7

    Bake for an additional 8-10 minutes, or until the cheeses are melted and bubbly.

  • 8

    Garnish with a final sprinkle of Italian seasoning if desired, and serve warm.

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

A light twist on a classic comfort dish, featuring tender baked eggplant layered with a vibrant homemade marinara, wholesome whole wheat breadcrumbs, melted part-skim mozzarella, and a sprinkle of Parmesan. This dish delivers savory flavors and a satisfying protein boost while keeping calories in check.

NUTRITION

500kcal
Protein
37.5g
Fat
17.5g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 cup Marinara Sauce (240g)

0.75 cup shredded Part-Skim Mozzarella Cheese (85g)

2 tbsp Grated Parmesan Cheese (10g)

0.25 cup Whole Wheat Breadcrumbs (30g)

Olive Oil Cooking Spray

1 tsp Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F and lightly spray a baking sheet with olive oil cooking spray.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Season both sides with salt, pepper, and a pinch of Italian seasoning.

  • 3

    Sprinkle whole wheat breadcrumbs onto a plate. Gently press each eggplant slice into the breadcrumbs to coat lightly.

  • 4

    Place the breaded eggplant slices on the prepared baking sheet. Spray the tops lightly with olive oil.

  • 5

    Bake the eggplant slices for 20 minutes, flipping once halfway through, until they are tender and lightly crisp around the edges.

  • 6

    Remove the baking sheet and return the eggplant to the oven. Spoon a thin layer of marinara sauce over each slice, followed by a sprinkle of shredded mozzarella and a light dusting of Parmesan cheese.

  • 7

    Bake for an additional 8-10 minutes, or until the cheeses are melted and bubbly.

  • 8

    Garnish with a final sprinkle of Italian seasoning if desired, and serve warm.