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

Savor a classic Italian favorite reimagined in a healthier way. Tender, baked eggplant slices are lightly coated in a protein-boosting chickpea flour and whole wheat breadcrumb mixture, paired with a vibrant marinara sauce and melted part-skim mozzarella cheese. Enjoy a comforting dish that delivers fantastic flavor and balanced nutrition.

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NUTRITION

530kcal
Protein
32g
Fat
11.2g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~300g)

1/2 cup Marinara Sauce (~125g)

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

1/4 cup Whole Wheat Breadcrumbs (~30g)

1 large Egg White (~33g)

1/4 cup Chickpea Flour (~30g)

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Optionally, sprinkle a little salt on both sides and let sit for 10 minutes to remove excess moisture, then pat dry.

  • 3

    In a shallow bowl, whisk together the egg white.

  • 4

    In a separate bowl, combine chickpea flour and whole wheat breadcrumbs.

  • 5

    Dip each eggplant slice first into the egg white, then coat evenly with the chickpea flour and breadcrumb mixture.

  • 6

    Arrange the coated eggplant slices on the prepared baking sheet. Spoon a thin layer of marinara sauce over each slice and sprinkle with part-skim mozzarella cheese.

  • 7

    Bake in the preheated oven for about 25-30 minutes, or until the eggplant is tender and the cheese is melted and slightly golden.

  • 8

    Serve warm as a satisfying and healthy meal.

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

Savor a classic Italian favorite reimagined in a healthier way. Tender, baked eggplant slices are lightly coated in a protein-boosting chickpea flour and whole wheat breadcrumb mixture, paired with a vibrant marinara sauce and melted part-skim mozzarella cheese. Enjoy a comforting dish that delivers fantastic flavor and balanced nutrition.

NUTRITION

530kcal
Protein
32g
Fat
11.2g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~300g)

1/2 cup Marinara Sauce (~125g)

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

1/4 cup Whole Wheat Breadcrumbs (~30g)

1 large Egg White (~33g)

1/4 cup Chickpea Flour (~30g)

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Optionally, sprinkle a little salt on both sides and let sit for 10 minutes to remove excess moisture, then pat dry.

  • 3

    In a shallow bowl, whisk together the egg white.

  • 4

    In a separate bowl, combine chickpea flour and whole wheat breadcrumbs.

  • 5

    Dip each eggplant slice first into the egg white, then coat evenly with the chickpea flour and breadcrumb mixture.

  • 6

    Arrange the coated eggplant slices on the prepared baking sheet. Spoon a thin layer of marinara sauce over each slice and sprinkle with part-skim mozzarella cheese.

  • 7

    Bake in the preheated oven for about 25-30 minutes, or until the eggplant is tender and the cheese is melted and slightly golden.

  • 8

    Serve warm as a satisfying and healthy meal.