Crispy Roasted Eggplant Parm Melts

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

Crispy Roasted Eggplant Parm Melts

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Eggplant Parm Melts

Savor the comforting crunch of lightly breaded, roasted eggplant slices layered with a zesty marinara sauce and generously melted part-skim mozzarella. Each bite melds crispy texture and savory flavors, enhanced by a hint of fresh basil for a satisfying meal that’s perfect any time of day.

Try 3 days free, then $12.99 / mo.

NUTRITION

509kcal
Protein
43.1g
Fat
24g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

1 cup sliced eggplant (approx. 100g)

1/2 cup marinara sauce (approx. 125g)

1 cup shredded part-skim mozzarella (approx. 112g)

1/8 cup whole wheat breadcrumbs (approx. 15g)

1 large egg

4 sprigs fresh basil

Salt and pepper, to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4-inch rounds. Lightly salt the slices and let them sit for 10 minutes to draw out moisture. Pat dry.

  • 3

    In a shallow bowl, beat the egg. In another small bowl, place the whole wheat breadcrumbs.

  • 4

    Dip each eggplant slice in the egg, then coat lightly with breadcrumbs. Arrange the slices on a baking sheet lined with parchment paper.

  • 5

    Roast the breaded eggplant in the preheated oven for 20 minutes, until golden and slightly crispy.

  • 6

    Remove the eggplant from the oven. Top each slice with marinara sauce and a generous sprinkle of shredded mozzarella.

  • 7

    Return the tray to the oven and broil for 3-5 minutes until the cheese melts and begins to turn golden.

  • 8

    Garnish with fresh basil leaves and season with salt and pepper. Serve warm and enjoy your crispy roasted eggplant parm melts.

Crispy Roasted Eggplant Parm Melts

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

Crispy Roasted Eggplant Parm Melts

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Eggplant Parm Melts

Savor the comforting crunch of lightly breaded, roasted eggplant slices layered with a zesty marinara sauce and generously melted part-skim mozzarella. Each bite melds crispy texture and savory flavors, enhanced by a hint of fresh basil for a satisfying meal that’s perfect any time of day.

NUTRITION

509kcal
Protein
43.1g
Fat
24g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

1 cup sliced eggplant (approx. 100g)

1/2 cup marinara sauce (approx. 125g)

1 cup shredded part-skim mozzarella (approx. 112g)

1/8 cup whole wheat breadcrumbs (approx. 15g)

1 large egg

4 sprigs fresh basil

Salt and pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4-inch rounds. Lightly salt the slices and let them sit for 10 minutes to draw out moisture. Pat dry.

  • 3

    In a shallow bowl, beat the egg. In another small bowl, place the whole wheat breadcrumbs.

  • 4

    Dip each eggplant slice in the egg, then coat lightly with breadcrumbs. Arrange the slices on a baking sheet lined with parchment paper.

  • 5

    Roast the breaded eggplant in the preheated oven for 20 minutes, until golden and slightly crispy.

  • 6

    Remove the eggplant from the oven. Top each slice with marinara sauce and a generous sprinkle of shredded mozzarella.

  • 7

    Return the tray to the oven and broil for 3-5 minutes until the cheese melts and begins to turn golden.

  • 8

    Garnish with fresh basil leaves and season with salt and pepper. Serve warm and enjoy your crispy roasted eggplant parm melts.