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 lighter twist on a classic Italian favorite with our Healthy Baked Eggplant Parmesan. This dish features tender, baked eggplant slices layered with a zesty marinara sauce, melted part-skim mozzarella, a hint of Parmesan, and a crunchy whole wheat breadcrumb topping. Perfectly balanced in protein and calories, it's a satisfying meal any time of day.

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NUTRITION

342kcal
Protein
30.8g
Fat
12.7g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1/2 cup shredded Part-Skim Mozzarella Cheese (80g)

1/2 cup Marinara Sauce (125g)

2 tablespoons Whole Wheat Breadcrumbs (14g)

2 large Egg Whites (33g total)

1 tablespoon Grated Parmesan Cheese (5g)

2 tablespoons Fresh Basil, chopped

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly coat a baking sheet with cooking spray or line it with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lay the slices on the prepared baking sheet and brush both sides lightly with egg whites to help the toppings adhere.

  • 3

    In a small bowl, combine the whole wheat breadcrumbs, grated Parmesan, chopped basil, and minced garlic.

  • 4

    Spoon a thin layer of marinara sauce onto each eggplant slice, then add a sprinkle of the breadcrumb mixture on top.

  • 5

    Layer the shredded mozzarella evenly over the sauce on each slice.

  • 6

    Bake the eggplant slices for 20-25 minutes until the cheese is melted and bubbly and the edges are lightly golden.

  • 7

    Remove from the oven and serve warm, garnished with extra fresh basil if desired.

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 lighter twist on a classic Italian favorite with our Healthy Baked Eggplant Parmesan. This dish features tender, baked eggplant slices layered with a zesty marinara sauce, melted part-skim mozzarella, a hint of Parmesan, and a crunchy whole wheat breadcrumb topping. Perfectly balanced in protein and calories, it's a satisfying meal any time of day.

NUTRITION

342kcal
Protein
30.8g
Fat
12.7g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1/2 cup shredded Part-Skim Mozzarella Cheese (80g)

1/2 cup Marinara Sauce (125g)

2 tablespoons Whole Wheat Breadcrumbs (14g)

2 large Egg Whites (33g total)

1 tablespoon Grated Parmesan Cheese (5g)

2 tablespoons Fresh Basil, chopped

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly coat a baking sheet with cooking spray or line it with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lay the slices on the prepared baking sheet and brush both sides lightly with egg whites to help the toppings adhere.

  • 3

    In a small bowl, combine the whole wheat breadcrumbs, grated Parmesan, chopped basil, and minced garlic.

  • 4

    Spoon a thin layer of marinara sauce onto each eggplant slice, then add a sprinkle of the breadcrumb mixture on top.

  • 5

    Layer the shredded mozzarella evenly over the sauce on each slice.

  • 6

    Bake the eggplant slices for 20-25 minutes until the cheese is melted and bubbly and the edges are lightly golden.

  • 7

    Remove from the oven and serve warm, garnished with extra fresh basil if desired.