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

Enjoy a delicious twist on a classic Italian dish with this Healthy Baked Eggplant Parmesan. Tender, baked slices of eggplant are layered with a vibrant marinara sauce, gooey low-fat mozzarella and a hint of Parmesan, all lightly breaded with whole wheat breadcrumbs. This dish offers a satisfying balance of protein and scrumptious flavor, making it a perfect choice for a wholesome meal at any time of day.

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NUTRITION

464kcal
Protein
35.1g
Fat
17.2g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

1 portion Eggplant (150g)

1/2 cup Marinara Sauce (125g)

0.67 cup Low-Fat Mozzarella Cheese (56g)

1 tablespoon Parmesan Cheese (5g)

1/4 cup Whole Wheat Breadcrumbs (15g)

2 large Eggs

Fresh Basil sprigs

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PREPARATION

  • 1

    Preheat the oven to 375°F (190°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, beat the 2 eggs. In another small bowl, place the whole wheat breadcrumbs.

  • 4

    Dip each eggplant slice first into the beaten eggs, then coat evenly with breadcrumbs.

  • 5

    Place the breaded eggplant slices on the prepared baking sheet. Bake for 20 minutes until they begin to turn golden and are tender.

  • 6

    Remove the tray from the oven. Spoon marinara sauce over each slice, then layer with low-fat mozzarella and sprinkle Parmesan on top.

  • 7

    Return the tray to the oven and bake for an additional 10 minutes until the cheese melts and becomes bubbly.

  • 8

    Garnish with fresh basil sprigs and serve warm.

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

Enjoy a delicious twist on a classic Italian dish with this Healthy Baked Eggplant Parmesan. Tender, baked slices of eggplant are layered with a vibrant marinara sauce, gooey low-fat mozzarella and a hint of Parmesan, all lightly breaded with whole wheat breadcrumbs. This dish offers a satisfying balance of protein and scrumptious flavor, making it a perfect choice for a wholesome meal at any time of day.

NUTRITION

464kcal
Protein
35.1g
Fat
17.2g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

1 portion Eggplant (150g)

1/2 cup Marinara Sauce (125g)

0.67 cup Low-Fat Mozzarella Cheese (56g)

1 tablespoon Parmesan Cheese (5g)

1/4 cup Whole Wheat Breadcrumbs (15g)

2 large Eggs

Fresh Basil sprigs

PREPARATION

  • 1

    Preheat the oven to 375°F (190°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, beat the 2 eggs. In another small bowl, place the whole wheat breadcrumbs.

  • 4

    Dip each eggplant slice first into the beaten eggs, then coat evenly with breadcrumbs.

  • 5

    Place the breaded eggplant slices on the prepared baking sheet. Bake for 20 minutes until they begin to turn golden and are tender.

  • 6

    Remove the tray from the oven. Spoon marinara sauce over each slice, then layer with low-fat mozzarella and sprinkle Parmesan on top.

  • 7

    Return the tray to the oven and bake for an additional 10 minutes until the cheese melts and becomes bubbly.

  • 8

    Garnish with fresh basil sprigs and serve warm.