Crispy Baked Eggplant Parmesan

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

Crispy Baked Eggplant Parmesan

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan

Enjoy a lighter twist on the classic Eggplant Parmesan with a crispy baked coating and a tangy marinara topping. This dish features tender eggplant slices layered with a golden, crunchy breadcrumb and Parmesan mixture, accented with fresh basil and baked to perfection. Perfect as a balanced, flavorful meal that delights your taste buds while keeping macros in check.

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NUTRITION

531kcal
Protein
36.1g
Fat
21.7g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

1 eggplant (approx 200g)

1/3 cup whole wheat breadcrumbs (approx 40g)

1/3 cup grated Parmesan cheese (approx 35g)

2 large eggs

1/2 cup marinara sauce (approx 125g)

4 sprigs fresh basil

Salt & 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. Season both sides lightly with salt and pepper.

  • 3

    In a shallow bowl, whisk the eggs until well beaten.

  • 4

    In another bowl, combine the whole wheat breadcrumbs and grated Parmesan cheese. Add a pinch of salt and pepper if desired.

  • 5

    Dip each eggplant slice into the egg wash, allowing any excess to drip off, then dredge in the breadcrumb mixture until well coated.

  • 6

    Place the coated eggplant slices on the prepared baking sheet. For extra crispiness, lightly spray or drizzle a small amount of oil over the slices.

  • 7

    Bake the eggplant for 20-25 minutes, flipping halfway through, until the coating is golden and the eggplant is tender.

  • 8

    Warm the marinara sauce in a small saucepan over low heat.

  • 9

    To serve, place baked eggplant slices on a plate, spoon a modest amount of marinara sauce over them, and garnish with fresh basil sprigs.

Crispy Baked Eggplant Parmesan

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

Crispy Baked Eggplant Parmesan

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan

Enjoy a lighter twist on the classic Eggplant Parmesan with a crispy baked coating and a tangy marinara topping. This dish features tender eggplant slices layered with a golden, crunchy breadcrumb and Parmesan mixture, accented with fresh basil and baked to perfection. Perfect as a balanced, flavorful meal that delights your taste buds while keeping macros in check.

NUTRITION

531kcal
Protein
36.1g
Fat
21.7g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

1 eggplant (approx 200g)

1/3 cup whole wheat breadcrumbs (approx 40g)

1/3 cup grated Parmesan cheese (approx 35g)

2 large eggs

1/2 cup marinara sauce (approx 125g)

4 sprigs fresh basil

Salt & 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. Season both sides lightly with salt and pepper.

  • 3

    In a shallow bowl, whisk the eggs until well beaten.

  • 4

    In another bowl, combine the whole wheat breadcrumbs and grated Parmesan cheese. Add a pinch of salt and pepper if desired.

  • 5

    Dip each eggplant slice into the egg wash, allowing any excess to drip off, then dredge in the breadcrumb mixture until well coated.

  • 6

    Place the coated eggplant slices on the prepared baking sheet. For extra crispiness, lightly spray or drizzle a small amount of oil over the slices.

  • 7

    Bake the eggplant for 20-25 minutes, flipping halfway through, until the coating is golden and the eggplant is tender.

  • 8

    Warm the marinara sauce in a small saucepan over low heat.

  • 9

    To serve, place baked eggplant slices on a plate, spoon a modest amount of marinara sauce over them, and garnish with fresh basil sprigs.