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 healthy twist on a classic Italian favorite with our baked eggplant parmesan. Tender baked eggplant layers with a zesty marinara sauce, lightly breaded with whole wheat breadcrumbs and paired with melted part-skim mozzarella. Finished with a creamy dollop of low-fat cottage cheese, this dish is both satisfying and nutritionally balanced for your meal plan.

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NUTRITION

428kcal
Protein
32.1g
Fat
15.3g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (≈150g)

1 large Egg

2 ounces Part-Skim Mozzarella

1/4 cup Whole Wheat Breadcrumbs

1/2 cup Marinara Sauce

1/4 cup Low-Fat Cottage Cheese

Olive Oil Spray

1 tsp Dried Oregano

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. Lightly season with salt, pepper, and a sprinkle of dried oregano.

  • 3

    Beat the egg in a shallow bowl. Place the whole wheat breadcrumbs in another shallow dish.

  • 4

    Dip each eggplant slice in the beaten egg and then coat lightly with breadcrumbs.

  • 5

    Place the breaded eggplant slices on the prepared baking sheet and lightly spray with olive oil.

  • 6

    Bake the eggplant for 20-25 minutes until tender and lightly golden.

  • 7

    Remove from the oven and spoon a thin layer of marinara sauce over each slice. Top with part-skim mozzarella.

  • 8

    Return the baking sheet to the oven and bake for another 5-7 minutes until the cheese has melted.

  • 9

    Once removed from the oven, add dollops of low-fat cottage cheese on top of each slice for extra creaminess and protein. Serve immediately.

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 healthy twist on a classic Italian favorite with our baked eggplant parmesan. Tender baked eggplant layers with a zesty marinara sauce, lightly breaded with whole wheat breadcrumbs and paired with melted part-skim mozzarella. Finished with a creamy dollop of low-fat cottage cheese, this dish is both satisfying and nutritionally balanced for your meal plan.

NUTRITION

428kcal
Protein
32.1g
Fat
15.3g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (≈150g)

1 large Egg

2 ounces Part-Skim Mozzarella

1/4 cup Whole Wheat Breadcrumbs

1/2 cup Marinara Sauce

1/4 cup Low-Fat Cottage Cheese

Olive Oil Spray

1 tsp Dried Oregano

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. Lightly season with salt, pepper, and a sprinkle of dried oregano.

  • 3

    Beat the egg in a shallow bowl. Place the whole wheat breadcrumbs in another shallow dish.

  • 4

    Dip each eggplant slice in the beaten egg and then coat lightly with breadcrumbs.

  • 5

    Place the breaded eggplant slices on the prepared baking sheet and lightly spray with olive oil.

  • 6

    Bake the eggplant for 20-25 minutes until tender and lightly golden.

  • 7

    Remove from the oven and spoon a thin layer of marinara sauce over each slice. Top with part-skim mozzarella.

  • 8

    Return the baking sheet to the oven and bake for another 5-7 minutes until the cheese has melted.

  • 9

    Once removed from the oven, add dollops of low-fat cottage cheese on top of each slice for extra creaminess and protein. Serve immediately.