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 Italian dish with tender baked eggplant slices coated in a crispy whole wheat breadcrumb and egg white batter, layered with a vibrant marinara sauce and fresh low-fat mozzarella. Finished with a refreshing dollop of cottage cheese, this dish offers a delightful balance of textures and flavors while hitting your protein and calorie goals.

Try 3 days free, then $12.99 / mo.

NUTRITION

414kcal
Protein
35.2g
Fat
7.8g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1/2 cup Marinara Sauce (125g)

1 oz Low-Fat Mozzarella Cheese (28g)

2 large Egg Whites (66g total)

1/4 cup Whole Wheat Breadcrumbs (30g)

1/2 cup Low-Fat Cottage Cheese (113g)

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 thick rounds. In a shallow dish, whisk the egg whites.

  • 3

    Place the whole wheat breadcrumbs in another shallow dish. Dip each eggplant slice first into the egg whites, ensuring an even coat, then dredge in the breadcrumbs to cover thoroughly.

  • 4

    Arrange the breaded eggplant slices on the prepared baking sheet. Bake in the preheated oven for about 20 minutes or until the slices are tender and the coating becomes crisp, flipping halfway through for even crispiness.

  • 5

    Remove the eggplant from the oven and spoon a thin layer of marinara sauce over each slice. Top with shredded low-fat mozzarella cheese.

  • 6

    Return the tray to the oven for an additional 5-7 minutes, or until the cheese has melted and is slightly golden.

  • 7

    Plate the crispy eggplant parmesan and add a dollop of low-fat cottage cheese on top or on the side. Serve immediately and enjoy this lighter, protein-friendly twist on a classic dish.

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 Italian dish with tender baked eggplant slices coated in a crispy whole wheat breadcrumb and egg white batter, layered with a vibrant marinara sauce and fresh low-fat mozzarella. Finished with a refreshing dollop of cottage cheese, this dish offers a delightful balance of textures and flavors while hitting your protein and calorie goals.

NUTRITION

414kcal
Protein
35.2g
Fat
7.8g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1/2 cup Marinara Sauce (125g)

1 oz Low-Fat Mozzarella Cheese (28g)

2 large Egg Whites (66g total)

1/4 cup Whole Wheat Breadcrumbs (30g)

1/2 cup Low-Fat Cottage Cheese (113g)

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. In a shallow dish, whisk the egg whites.

  • 3

    Place the whole wheat breadcrumbs in another shallow dish. Dip each eggplant slice first into the egg whites, ensuring an even coat, then dredge in the breadcrumbs to cover thoroughly.

  • 4

    Arrange the breaded eggplant slices on the prepared baking sheet. Bake in the preheated oven for about 20 minutes or until the slices are tender and the coating becomes crisp, flipping halfway through for even crispiness.

  • 5

    Remove the eggplant from the oven and spoon a thin layer of marinara sauce over each slice. Top with shredded low-fat mozzarella cheese.

  • 6

    Return the tray to the oven for an additional 5-7 minutes, or until the cheese has melted and is slightly golden.

  • 7

    Plate the crispy eggplant parmesan and add a dollop of low-fat cottage cheese on top or on the side. Serve immediately and enjoy this lighter, protein-friendly twist on a classic dish.