Crispy Baked Eggplant with Fresh Marinara and Sautéed Spinach

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

Crispy Baked Eggplant with Fresh Marinara and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant with Fresh Marinara and Sautéed Spinach

Enjoy a beautifully balanced plate featuring tender, crispy baked eggplant slices lightly coated in almond flour and egg, topped with a vibrant, fresh marinara and melty part-skim mozzarella. Served alongside garlicky sautéed spinach, this dish delivers a delightful combination of textures and flavors perfect for any meal of the day.

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NUTRITION

514kcal
Protein
31.7g
Fat
28.7g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Fresh Marinara (125g)

2 cups Spinach (60g)

1/2 cup shredded Part-Skim Mozzarella (56g)

1 large Egg (50g)

1/4 cup Almond Flour (28g)

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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 salt and let sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    In a shallow bowl, whisk the egg. In another shallow bowl, prepare the almond flour.

  • 4

    Dip each eggplant slice in the egg, then coat evenly with almond flour. Place the coated slices on the baking sheet.

  • 5

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

  • 6

    While the eggplant bakes, heat a non-stick skillet over medium heat. Add a splash of water or a light cooking spray and toss in the spinach. Sauté until just wilted, about 2-3 minutes. Optionally, add a pinch of garlic or salt for extra flavor.

  • 7

    To serve, arrange the baked eggplant slices on a plate. Spoon fresh marinara over the top and sprinkle with shredded part-skim mozzarella. You may return the assembled eggplant to the oven for 3-5 minutes if you prefer the cheese melted.

  • 8

    Serve the sautéed spinach on the side and enjoy your balanced, flavorful meal.

Crispy Baked Eggplant with Fresh Marinara and Sautéed Spinach

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

Crispy Baked Eggplant with Fresh Marinara and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant with Fresh Marinara and Sautéed Spinach

Enjoy a beautifully balanced plate featuring tender, crispy baked eggplant slices lightly coated in almond flour and egg, topped with a vibrant, fresh marinara and melty part-skim mozzarella. Served alongside garlicky sautéed spinach, this dish delivers a delightful combination of textures and flavors perfect for any meal of the day.

NUTRITION

514kcal
Protein
31.7g
Fat
28.7g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Fresh Marinara (125g)

2 cups Spinach (60g)

1/2 cup shredded Part-Skim Mozzarella (56g)

1 large Egg (50g)

1/4 cup Almond Flour (28g)

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 salt and let sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    In a shallow bowl, whisk the egg. In another shallow bowl, prepare the almond flour.

  • 4

    Dip each eggplant slice in the egg, then coat evenly with almond flour. Place the coated slices on the baking sheet.

  • 5

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

  • 6

    While the eggplant bakes, heat a non-stick skillet over medium heat. Add a splash of water or a light cooking spray and toss in the spinach. Sauté until just wilted, about 2-3 minutes. Optionally, add a pinch of garlic or salt for extra flavor.

  • 7

    To serve, arrange the baked eggplant slices on a plate. Spoon fresh marinara over the top and sprinkle with shredded part-skim mozzarella. You may return the assembled eggplant to the oven for 3-5 minutes if you prefer the cheese melted.

  • 8

    Serve the sautéed spinach on the side and enjoy your balanced, flavorful meal.