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 light twist on a classic Italian favorite with roasted eggplant layers baked to perfection. This healthier version features a crispy coating made with whole wheat breadcrumbs and a blend of part-skim mozzarella and Parmesan cheeses, all smothered in a rich, zesty marinara sauce. Perfect for a satisfying yet nourishing meal.

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NUTRITION

447kcal
Protein
31g
Fat
20g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~300g)

1/2 cup Marinara Sauce (~124g)

1/2 cup shredded Part-Skim Mozzarella (~56g)

2 tbsp grated Parmesan Cheese (~10g)

1/2 cup Whole Wheat Breadcrumbs (~30g)

1 large Egg

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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. Lightly spray or brush both sides with olive oil and season with a pinch of salt and pepper.

  • 3

    In a shallow dish, whisk the egg. In another bowl, combine the whole wheat breadcrumbs with dried Italian herbs if desired.

  • 4

    Dip each eggplant slice first in the egg, then coat evenly with the breadcrumb mixture.

  • 5

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

  • 6

    Remove the slices from the oven. Spoon a small amount of marinara sauce over each slice, then sprinkle with the shredded mozzarella and grated Parmesan.

  • 7

    Return the eggplant to the oven and bake for an additional 8-10 minutes until the cheese is melted and lightly golden.

  • 8

    Garnish with fresh basil if available, and serve warm for a delicious, nutrient-packed meal.

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 light twist on a classic Italian favorite with roasted eggplant layers baked to perfection. This healthier version features a crispy coating made with whole wheat breadcrumbs and a blend of part-skim mozzarella and Parmesan cheeses, all smothered in a rich, zesty marinara sauce. Perfect for a satisfying yet nourishing meal.

NUTRITION

447kcal
Protein
31g
Fat
20g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~300g)

1/2 cup Marinara Sauce (~124g)

1/2 cup shredded Part-Skim Mozzarella (~56g)

2 tbsp grated Parmesan Cheese (~10g)

1/2 cup Whole Wheat Breadcrumbs (~30g)

1 large Egg

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. Lightly spray or brush both sides with olive oil and season with a pinch of salt and pepper.

  • 3

    In a shallow dish, whisk the egg. In another bowl, combine the whole wheat breadcrumbs with dried Italian herbs if desired.

  • 4

    Dip each eggplant slice first in the egg, then coat evenly with the breadcrumb mixture.

  • 5

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

  • 6

    Remove the slices from the oven. Spoon a small amount of marinara sauce over each slice, then sprinkle with the shredded mozzarella and grated Parmesan.

  • 7

    Return the eggplant to the oven and bake for an additional 8-10 minutes until the cheese is melted and lightly golden.

  • 8

    Garnish with fresh basil if available, and serve warm for a delicious, nutrient-packed meal.