Crispy Baked Eggplant with Fresh Tomato Sauce

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

Crispy Baked Eggplant with Fresh Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant with Fresh Tomato Sauce

Relish the hearty texture of tender baked eggplant slices, lightly coated in a crisp almond flour batter, and topped with a warm, savory red lentil tomato sauce. Finished with a sprinkle of Parmesan and a light dollop of Greek yogurt, this dish celebrates vibrant flavors and satisfies with satisfying crunch and rich, rustic taste.

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NUTRITION

587kcal
Protein
37.2g
Fat
28.8g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 large Whole Egg

1 large Egg White

1/4 cup Almond Flour (28g)

1/2 cup Cooked Red Lentils

1 cup Chopped Tomatoes

1/2 tbsp Olive Oil

1 tbsp Parmesan Cheese

1/4 cup Nonfat Greek Yogurt

2 cloves Garlic, minced

2 tbsp Fresh Basil, chopped

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Slice the eggplant into 1/4-inch thick rounds and sprinkle lightly with salt to draw out moisture; let sit for 15 minutes then pat dry.

  • 2

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

  • 3

    In a shallow bowl, whisk the whole egg and egg white together. In a separate plate, spread the almond flour mixed with a pinch of salt and pepper.

  • 4

    Dip each eggplant slice first in the egg mixture then coat evenly with almond flour. Place the slices on the prepared baking sheet.

  • 5

    Bake for 20-25 minutes until golden and crispy, flipping halfway through for even crispiness.

  • 6

    Meanwhile, prepare the fresh tomato sauce by sautéing minced garlic in olive oil over medium heat for 1-2 minutes. Add the chopped tomatoes and cook for 5 minutes until softened.

  • 7

    Stir in the cooked red lentils, season with salt and pepper, and add chopped basil. Let the sauce simmer for an additional 3-4 minutes.

  • 8

    To serve, place the baked eggplant slices on a platter, spoon the warm tomato-lentil sauce generously on top, and finish with a sprinkle of Parmesan cheese and a light dollop of nonfat Greek yogurt.

Crispy Baked Eggplant with Fresh Tomato Sauce

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

Crispy Baked Eggplant with Fresh Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant with Fresh Tomato Sauce

Relish the hearty texture of tender baked eggplant slices, lightly coated in a crisp almond flour batter, and topped with a warm, savory red lentil tomato sauce. Finished with a sprinkle of Parmesan and a light dollop of Greek yogurt, this dish celebrates vibrant flavors and satisfies with satisfying crunch and rich, rustic taste.

NUTRITION

587kcal
Protein
37.2g
Fat
28.8g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 large Whole Egg

1 large Egg White

1/4 cup Almond Flour (28g)

1/2 cup Cooked Red Lentils

1 cup Chopped Tomatoes

1/2 tbsp Olive Oil

1 tbsp Parmesan Cheese

1/4 cup Nonfat Greek Yogurt

2 cloves Garlic, minced

2 tbsp Fresh Basil, chopped

PREPARATION

  • 1

    Slice the eggplant into 1/4-inch thick rounds and sprinkle lightly with salt to draw out moisture; let sit for 15 minutes then pat dry.

  • 2

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

  • 3

    In a shallow bowl, whisk the whole egg and egg white together. In a separate plate, spread the almond flour mixed with a pinch of salt and pepper.

  • 4

    Dip each eggplant slice first in the egg mixture then coat evenly with almond flour. Place the slices on the prepared baking sheet.

  • 5

    Bake for 20-25 minutes until golden and crispy, flipping halfway through for even crispiness.

  • 6

    Meanwhile, prepare the fresh tomato sauce by sautéing minced garlic in olive oil over medium heat for 1-2 minutes. Add the chopped tomatoes and cook for 5 minutes until softened.

  • 7

    Stir in the cooked red lentils, season with salt and pepper, and add chopped basil. Let the sauce simmer for an additional 3-4 minutes.

  • 8

    To serve, place the baked eggplant slices on a platter, spoon the warm tomato-lentil sauce generously on top, and finish with a sprinkle of Parmesan cheese and a light dollop of nonfat Greek yogurt.