Crispy Baked Eggplant with Marinara and Fresh Basil

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

Crispy Baked Eggplant with Marinara and Fresh Basil

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant with Marinara and Fresh Basil

Enjoy a satisfying and flavorful dish featuring tender eggplant slices cloaked in a light, crispy coating, baked to golden perfection and topped with a rich marinara sauce and fresh basil. A sprinkle of part-skim mozzarella adds a creamy texture, making this meal both indulgent and nutritious.

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NUTRITION

346kcal
Protein
34.1g
Fat
12.2g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (450g)

1/3 cup Panko Breadcrumbs (30g)

1 large Egg

1/2 cup Marinara Sauce (125g)

3 ounces Part-Skim Mozzarella

1 handful Fresh Basil

Olive Oil Spray

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PREPARATION

  • 1

    Slice the eggplant into 1/4-inch thick rounds and lightly salt them to draw out moisture. Allow to sit for 10 minutes, then pat dry with a paper towel.

  • 2

    Preheat the oven to 425°F and line a baking sheet with parchment paper. Lightly spray the parchment with olive oil spray.

  • 3

    Set up a breading station: beat the egg in a shallow bowl and place panko breadcrumbs in another dish.

  • 4

    Dip each eggplant slice into the beaten egg, allowing excess to drip off, then coat evenly with panko breadcrumbs on both sides.

  • 5

    Place the breaded eggplant slices on the prepared baking sheet. Lightly spray the tops with olive oil spray to help them crisp up.

  • 6

    Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden and crisp.

  • 7

    Warm the marinara sauce in a saucepan over low heat. Once baked, transfer the eggplant slices to a serving dish, spoon over the marinara sauce, and sprinkle with the part-skim mozzarella cheese.

  • 8

    Return the dish to the oven for an additional 5 minutes, or until the cheese has melted slightly.

  • 9

    Garnish with fresh basil leaves and serve immediately.

Crispy Baked Eggplant with Marinara and Fresh Basil

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

Crispy Baked Eggplant with Marinara and Fresh Basil

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant with Marinara and Fresh Basil

Enjoy a satisfying and flavorful dish featuring tender eggplant slices cloaked in a light, crispy coating, baked to golden perfection and topped with a rich marinara sauce and fresh basil. A sprinkle of part-skim mozzarella adds a creamy texture, making this meal both indulgent and nutritious.

NUTRITION

346kcal
Protein
34.1g
Fat
12.2g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (450g)

1/3 cup Panko Breadcrumbs (30g)

1 large Egg

1/2 cup Marinara Sauce (125g)

3 ounces Part-Skim Mozzarella

1 handful Fresh Basil

Olive Oil Spray

PREPARATION

  • 1

    Slice the eggplant into 1/4-inch thick rounds and lightly salt them to draw out moisture. Allow to sit for 10 minutes, then pat dry with a paper towel.

  • 2

    Preheat the oven to 425°F and line a baking sheet with parchment paper. Lightly spray the parchment with olive oil spray.

  • 3

    Set up a breading station: beat the egg in a shallow bowl and place panko breadcrumbs in another dish.

  • 4

    Dip each eggplant slice into the beaten egg, allowing excess to drip off, then coat evenly with panko breadcrumbs on both sides.

  • 5

    Place the breaded eggplant slices on the prepared baking sheet. Lightly spray the tops with olive oil spray to help them crisp up.

  • 6

    Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden and crisp.

  • 7

    Warm the marinara sauce in a saucepan over low heat. Once baked, transfer the eggplant slices to a serving dish, spoon over the marinara sauce, and sprinkle with the part-skim mozzarella cheese.

  • 8

    Return the dish to the oven for an additional 5 minutes, or until the cheese has melted slightly.

  • 9

    Garnish with fresh basil leaves and serve immediately.