Crispy Baked Eggplant with Zesty Tomato Sauce

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

Crispy Baked Eggplant with Zesty Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant with Zesty Tomato Sauce

Savor the delightful crunch of baked eggplant slices perfectly coated in a protein-boosted almond and breadcrumb mixture, topped with a zesty tomato sauce and a sprinkle of Parmesan cheese. Served with a creamy, herbed Greek yogurt dip, this dish delivers a wonderful mix of textures and tangy flavors that keep your meal light yet satisfying.

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NUTRITION

530kcal
Protein
31.7g
Fat
22.6g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1/4 cup Almond Flour (28g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1 large Egg

1/2 cup Tomato Sauce (125g)

2 tbsp Grated Parmesan Cheese (10g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tsp Dried Oregano

1 tsp Garlic Powder

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a shallow bowl, combine the almond flour, whole wheat breadcrumbs, dried oregano, garlic powder, salt, and pepper.

  • 4

    In another bowl, beat the egg to create an egg wash.

  • 5

    Dip each eggplant slice first into the egg wash, then coat evenly in the flour and breadcrumb mixture.

  • 6

    Place the coated slices on the prepared baking sheet. Drizzle or lightly spray a little olive oil if desired to help with browning (optional and within desired fat allowance).

  • 7

    Bake for 20-25 minutes, flipping once halfway through, until the eggplant is tender and the coating is crispy and golden.

  • 8

    While the eggplant bakes, warm the tomato sauce in a small saucepan over medium heat, adding extra salt and pepper to taste.

  • 9

    Once baked, plate the crispy eggplant slices, spoon the warm zesty tomato sauce over them, and sprinkle with Parmesan cheese.

  • 10

    Serve with a side of herbed nonfat Greek yogurt (optionally seasoned with additional garlic powder, fresh basil, and a squeeze of lemon) for an extra protein boost and refreshing contrast.

Crispy Baked Eggplant with Zesty Tomato Sauce

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

Crispy Baked Eggplant with Zesty Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant with Zesty Tomato Sauce

Savor the delightful crunch of baked eggplant slices perfectly coated in a protein-boosted almond and breadcrumb mixture, topped with a zesty tomato sauce and a sprinkle of Parmesan cheese. Served with a creamy, herbed Greek yogurt dip, this dish delivers a wonderful mix of textures and tangy flavors that keep your meal light yet satisfying.

NUTRITION

530kcal
Protein
31.7g
Fat
22.6g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1/4 cup Almond Flour (28g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1 large Egg

1/2 cup Tomato Sauce (125g)

2 tbsp Grated Parmesan Cheese (10g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tsp Dried Oregano

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a shallow bowl, combine the almond flour, whole wheat breadcrumbs, dried oregano, garlic powder, salt, and pepper.

  • 4

    In another bowl, beat the egg to create an egg wash.

  • 5

    Dip each eggplant slice first into the egg wash, then coat evenly in the flour and breadcrumb mixture.

  • 6

    Place the coated slices on the prepared baking sheet. Drizzle or lightly spray a little olive oil if desired to help with browning (optional and within desired fat allowance).

  • 7

    Bake for 20-25 minutes, flipping once halfway through, until the eggplant is tender and the coating is crispy and golden.

  • 8

    While the eggplant bakes, warm the tomato sauce in a small saucepan over medium heat, adding extra salt and pepper to taste.

  • 9

    Once baked, plate the crispy eggplant slices, spoon the warm zesty tomato sauce over them, and sprinkle with Parmesan cheese.

  • 10

    Serve with a side of herbed nonfat Greek yogurt (optionally seasoned with additional garlic powder, fresh basil, and a squeeze of lemon) for an extra protein boost and refreshing contrast.