Healthy Baked Eggplant Parmesan with Fresh Greens

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

Healthy Baked Eggplant Parmesan with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Healthy Baked Eggplant Parmesan with Fresh Greens

Enjoy a vibrant twist on classic Eggplant Parmesan featuring tender baked eggplant layered with a flavorful low-sodium marinara sauce, melty low-fat mozzarella, and a sprinkle of Parmesan. Topped with succulent grilled chicken breast and a refreshing side of mixed greens dressed lightly in extra virgin olive oil, this dish delivers a balanced profile of protein and taste.

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NUTRITION

368kcal
Protein
38.3g
Fat
14.4g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

150 grams Eggplant

1/2 cup Low-Sodium Marinara Sauce (125g)

1/3 cup Low-Fat Mozzarella Cheese, shredded (28g)

1/2 tablespoon Grated Parmesan Cheese (3g)

3 ounces Grilled Chicken Breast (85g)

1 cup Mixed Greens (30g)

1 teaspoon Extra Virgin Olive Oil (5g)

5 Fresh Basil Leaves

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant into 1/4-inch thick rounds and lightly salt them to draw out moisture. Let sit for 10 minutes then pat dry.

  • 2

    Place the eggplant slices on a lightly greased baking sheet lined with parchment paper. Bake for about 20 minutes until tender and slightly golden.

  • 3

    While the eggplant bakes, warm the marinara sauce in a small saucepan over low heat. Stir in fresh basil leaves torn into pieces.

  • 4

    Once the eggplant is done, layer the slices on an ovenproof dish. Spoon a thin layer of marinara over each slice, and sprinkle with low-fat mozzarella cheese and a light dusting of grated Parmesan.

  • 5

    Return the dish to the oven and bake for an additional 10 minutes until the cheese is melted and bubbly.

  • 6

    Meanwhile, warm the pre-cooked grilled chicken breast (sliced if preferred) and prepare the side salad by tossing mixed greens with a drizzle of extra virgin olive oil.

  • 7

    Plate the baked eggplant Parmesan with the grilled chicken on top or on the side and serve alongside the fresh greens. Garnish with additional fresh basil as desired.

Healthy Baked Eggplant Parmesan with Fresh Greens

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

Healthy Baked Eggplant Parmesan with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Healthy Baked Eggplant Parmesan with Fresh Greens

Enjoy a vibrant twist on classic Eggplant Parmesan featuring tender baked eggplant layered with a flavorful low-sodium marinara sauce, melty low-fat mozzarella, and a sprinkle of Parmesan. Topped with succulent grilled chicken breast and a refreshing side of mixed greens dressed lightly in extra virgin olive oil, this dish delivers a balanced profile of protein and taste.

NUTRITION

368kcal
Protein
38.3g
Fat
14.4g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

150 grams Eggplant

1/2 cup Low-Sodium Marinara Sauce (125g)

1/3 cup Low-Fat Mozzarella Cheese, shredded (28g)

1/2 tablespoon Grated Parmesan Cheese (3g)

3 ounces Grilled Chicken Breast (85g)

1 cup Mixed Greens (30g)

1 teaspoon Extra Virgin Olive Oil (5g)

5 Fresh Basil Leaves

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant into 1/4-inch thick rounds and lightly salt them to draw out moisture. Let sit for 10 minutes then pat dry.

  • 2

    Place the eggplant slices on a lightly greased baking sheet lined with parchment paper. Bake for about 20 minutes until tender and slightly golden.

  • 3

    While the eggplant bakes, warm the marinara sauce in a small saucepan over low heat. Stir in fresh basil leaves torn into pieces.

  • 4

    Once the eggplant is done, layer the slices on an ovenproof dish. Spoon a thin layer of marinara over each slice, and sprinkle with low-fat mozzarella cheese and a light dusting of grated Parmesan.

  • 5

    Return the dish to the oven and bake for an additional 10 minutes until the cheese is melted and bubbly.

  • 6

    Meanwhile, warm the pre-cooked grilled chicken breast (sliced if preferred) and prepare the side salad by tossing mixed greens with a drizzle of extra virgin olive oil.

  • 7

    Plate the baked eggplant Parmesan with the grilled chicken on top or on the side and serve alongside the fresh greens. Garnish with additional fresh basil as desired.