Crispy Baked Eggplant Parmesan with Fresh Marinara

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

Crispy Baked Eggplant Parmesan with Fresh Marinara

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan with Fresh Marinara

Savor this reimagined Italian classic with tender, crispy baked eggplant layered with a rich fresh marinara, melted mozzarella and a sprinkle of parmesan and cottage cheese. A balanced medley of flavors, textures, and colors makes it a wholesome, satisfying dinner that feels indulgent yet is beautifully aligned with your health goals.

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NUTRITION

508kcal
Protein
35.6g
Fat
22.6g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (150g)

1 Large Egg

1 Egg White

1/4 cup Whole Wheat Breadcrumbs (30g)

3/4 cup shredded Low-Moisture Part-Skim Mozzarella (85g)

1/2 cup Fresh Marinara Sauce (125g)

1 teaspoon Olive Oil

1 tablespoon Grated Parmesan Cheese

1/4 cup Low-Fat Cottage Cheese (60g)

3 Fresh Basil leaves

2 Garlic cloves

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly salt them and let sit for 10 minutes to draw out moisture, then pat dry with paper towels.

  • 3

    In a shallow bowl, whisk together the whole egg and egg white. In another shallow dish, spread out the whole wheat breadcrumbs mixed with a pinch of salt and pepper.

  • 4

    Dip each eggplant slice first in the egg mixture, then coat thoroughly with the breadcrumbs.

  • 5

    Place the coated eggplant slices on the prepared baking sheet. Drizzle or lightly brush each slice with olive oil.

  • 6

    Bake the eggplant slices for 20-25 minutes, flipping halfway through, until they are golden and crispy.

  • 7

    While the eggplant bakes, warm the fresh marinara sauce in a small saucepan with minced garlic and a few torn basil leaves over medium heat.

  • 8

    Once baked, arrange the crispy eggplant slices on a serving dish. Spoon a little marinara sauce over each slice, then sprinkle evenly with shredded mozzarella and a dusting of parmesan.

  • 9

    Place the assembled eggplant under a broiler for 2-3 minutes just until the cheese starts to melt and bubble.

  • 10

    Finish by dolloping a bit of low-fat cottage cheese on top of each slice, garnishing with extra fresh basil if desired, and serving immediately.

Crispy Baked Eggplant Parmesan with Fresh Marinara

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

Crispy Baked Eggplant Parmesan with Fresh Marinara

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan with Fresh Marinara

Savor this reimagined Italian classic with tender, crispy baked eggplant layered with a rich fresh marinara, melted mozzarella and a sprinkle of parmesan and cottage cheese. A balanced medley of flavors, textures, and colors makes it a wholesome, satisfying dinner that feels indulgent yet is beautifully aligned with your health goals.

NUTRITION

508kcal
Protein
35.6g
Fat
22.6g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (150g)

1 Large Egg

1 Egg White

1/4 cup Whole Wheat Breadcrumbs (30g)

3/4 cup shredded Low-Moisture Part-Skim Mozzarella (85g)

1/2 cup Fresh Marinara Sauce (125g)

1 teaspoon Olive Oil

1 tablespoon Grated Parmesan Cheese

1/4 cup Low-Fat Cottage Cheese (60g)

3 Fresh Basil leaves

2 Garlic cloves

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly salt them and let sit for 10 minutes to draw out moisture, then pat dry with paper towels.

  • 3

    In a shallow bowl, whisk together the whole egg and egg white. In another shallow dish, spread out the whole wheat breadcrumbs mixed with a pinch of salt and pepper.

  • 4

    Dip each eggplant slice first in the egg mixture, then coat thoroughly with the breadcrumbs.

  • 5

    Place the coated eggplant slices on the prepared baking sheet. Drizzle or lightly brush each slice with olive oil.

  • 6

    Bake the eggplant slices for 20-25 minutes, flipping halfway through, until they are golden and crispy.

  • 7

    While the eggplant bakes, warm the fresh marinara sauce in a small saucepan with minced garlic and a few torn basil leaves over medium heat.

  • 8

    Once baked, arrange the crispy eggplant slices on a serving dish. Spoon a little marinara sauce over each slice, then sprinkle evenly with shredded mozzarella and a dusting of parmesan.

  • 9

    Place the assembled eggplant under a broiler for 2-3 minutes just until the cheese starts to melt and bubble.

  • 10

    Finish by dolloping a bit of low-fat cottage cheese on top of each slice, garnishing with extra fresh basil if desired, and serving immediately.