Baked Crispy Eggplant with Fresh Marinara and Basil

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

Baked Crispy Eggplant with Fresh Marinara and Basil

YOUR SOLIN GENERATED RECIPE

Baked Crispy Eggplant with Fresh Marinara and Basil

Enjoy a hearty dish featuring tender baked eggplant slices, crispy whole wheat panko coating, and a vibrant layer of fresh marinara and melted part-skim mozzarella. Finished with added baked tofu for a protein boost and garnished with fragrant basil, this dish offers a delightful balance of textures and flavors that is both satisfying and clean.

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NUTRITION

453kcal
Protein
31.1g
Fat
18.1g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

1/2 small Eggplant (approx 100g)

1 large Egg

1/2 cup Marinara Sauce

2 oz Part-Skim Mozzarella Cheese

50g Firm Tofu

1/4 cup Whole Wheat Panko

4 sprigs Fresh Basil

Try 3 days free, then $12.99 / mo.

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 rounds. Lightly salt and let sit for 10 minutes to release moisture, then gently pat dry.

  • 3

    In a shallow bowl, whisk the egg. In another bowl, add the whole wheat panko.

  • 4

    Dip each eggplant slice first in the egg wash, allowing excess to drip off, then coat evenly with the panko.

  • 5

    Place the coated eggplant slices on the prepared baking sheet and bake for 15-20 minutes until the coating turns golden and crispy.

  • 6

    While the eggplant is baking, dice the firm tofu into small cubes and bake or pan-sear lightly until warm, about 5-7 minutes.

  • 7

    Remove the eggplant slices from the oven and top each with a spoonful of marinara sauce. Distribute the tofu cubes evenly over the sauce.

  • 8

    Sprinkle the part-skim mozzarella cheese over the top and return the baking sheet to the oven for 5-7 minutes, or until the cheese is melted and slightly bubbly.

  • 9

    Garnish with fresh basil sprigs and serve warm.

Baked Crispy Eggplant with Fresh Marinara and Basil

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

Baked Crispy Eggplant with Fresh Marinara and Basil

YOUR SOLIN GENERATED RECIPE

Baked Crispy Eggplant with Fresh Marinara and Basil

Enjoy a hearty dish featuring tender baked eggplant slices, crispy whole wheat panko coating, and a vibrant layer of fresh marinara and melted part-skim mozzarella. Finished with added baked tofu for a protein boost and garnished with fragrant basil, this dish offers a delightful balance of textures and flavors that is both satisfying and clean.

NUTRITION

453kcal
Protein
31.1g
Fat
18.1g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

1/2 small Eggplant (approx 100g)

1 large Egg

1/2 cup Marinara Sauce

2 oz Part-Skim Mozzarella Cheese

50g Firm Tofu

1/4 cup Whole Wheat Panko

4 sprigs Fresh Basil

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 rounds. Lightly salt and let sit for 10 minutes to release moisture, then gently pat dry.

  • 3

    In a shallow bowl, whisk the egg. In another bowl, add the whole wheat panko.

  • 4

    Dip each eggplant slice first in the egg wash, allowing excess to drip off, then coat evenly with the panko.

  • 5

    Place the coated eggplant slices on the prepared baking sheet and bake for 15-20 minutes until the coating turns golden and crispy.

  • 6

    While the eggplant is baking, dice the firm tofu into small cubes and bake or pan-sear lightly until warm, about 5-7 minutes.

  • 7

    Remove the eggplant slices from the oven and top each with a spoonful of marinara sauce. Distribute the tofu cubes evenly over the sauce.

  • 8

    Sprinkle the part-skim mozzarella cheese over the top and return the baking sheet to the oven for 5-7 minutes, or until the cheese is melted and slightly bubbly.

  • 9

    Garnish with fresh basil sprigs and serve warm.