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

A light version of a beloved classic, featuring tender, baked eggplant slices coated in a crisp breadcrumb layer and topped with a savory blend of marinara, part-skim mozzarella, and parmesan. Finished with a cool drizzle of nonfat Greek yogurt, this dish offers a satisfying texture and a burst of Italian-inspired flavors that make it perfect for any meal.

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NUTRITION

401kcal
Protein
34g
Fat
13.3g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

200g Eggplant

1 large Egg White

2 tbsp Whole Wheat Breadcrumbs

60g Part-Skim Mozzarella

1/3 cup Marinara Sauce

15g Parmesan Cheese

1/4 cup Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4-inch rounds. Lay them on a paper towel-lined tray to soak up any excess moisture.

  • 3

    In a shallow bowl, whisk the egg white until slightly frothy. In another bowl, place the whole wheat breadcrumbs.

  • 4

    Dip each eggplant slice first in the egg white, then coat evenly with breadcrumbs.

  • 5

    Place the breaded eggplant slices on a lightly greased baking sheet. Bake for 20 minutes, flipping halfway through, until the coating is crisp and the eggplant is tender.

  • 6

    Remove the slices from the oven and spoon a modest amount of marinara sauce over each piece.

  • 7

    Sprinkle the part-skim mozzarella and parmesan cheese evenly on top.

  • 8

    Return the slices to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

  • 9

    Finish by drizzling nonfat Greek yogurt over the top before serving for a refreshing contrast.

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

A light version of a beloved classic, featuring tender, baked eggplant slices coated in a crisp breadcrumb layer and topped with a savory blend of marinara, part-skim mozzarella, and parmesan. Finished with a cool drizzle of nonfat Greek yogurt, this dish offers a satisfying texture and a burst of Italian-inspired flavors that make it perfect for any meal.

NUTRITION

401kcal
Protein
34g
Fat
13.3g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

200g Eggplant

1 large Egg White

2 tbsp Whole Wheat Breadcrumbs

60g Part-Skim Mozzarella

1/3 cup Marinara Sauce

15g Parmesan Cheese

1/4 cup Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4-inch rounds. Lay them on a paper towel-lined tray to soak up any excess moisture.

  • 3

    In a shallow bowl, whisk the egg white until slightly frothy. In another bowl, place the whole wheat breadcrumbs.

  • 4

    Dip each eggplant slice first in the egg white, then coat evenly with breadcrumbs.

  • 5

    Place the breaded eggplant slices on a lightly greased baking sheet. Bake for 20 minutes, flipping halfway through, until the coating is crisp and the eggplant is tender.

  • 6

    Remove the slices from the oven and spoon a modest amount of marinara sauce over each piece.

  • 7

    Sprinkle the part-skim mozzarella and parmesan cheese evenly on top.

  • 8

    Return the slices to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

  • 9

    Finish by drizzling nonfat Greek yogurt over the top before serving for a refreshing contrast.