Crispy Baked Eggplant Parmesan Melts

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

Crispy Baked Eggplant Parmesan Melts

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan Melts

Delight in these crispy baked eggplant parmesan melts layered with lean turkey breast, rich marinara sauce, and a blend of melted part-skim mozzarella and a hint of Parmesan. This satisfying twist on a classic provides a delightful crunch and comforting melty center, perfect for a nourishing meal at any time of day.

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NUTRITION

372kcal
Protein
44.7g
Fat
12.6g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

1 medium slice Eggplant (75g)

3 ounces Lean Turkey Breast (85g)

1/2 cup Marinara Sauce (125g)

2 ounces Part-Skim Mozzarella Cheese (56g)

1 tablespoon Grated Parmesan Cheese (5g)

1/4 cup Whole Wheat Breadcrumbs (15g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 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.

  • 3

    Place the eggplant slices on a baking sheet lined with parchment paper. Brush lightly with olive oil and sprinkle evenly with whole wheat breadcrumbs.

  • 4

    Bake the eggplant in the preheated oven for about 15 minutes until they begin to turn crisp and golden.

  • 5

    Meanwhile, slice the lean turkey breast into thin pieces.

  • 6

    Remove the eggplant from the oven and layer each slice with a piece of turkey, a spoonful of marinara sauce, and then top with part-skim mozzarella cheese. Sprinkle a light dusting of grated Parmesan over the cheese.

  • 7

    Return to the oven and bake for another 5-7 minutes until the cheese is melted and bubbly.

  • 8

    Allow to cool slightly before serving, and enjoy your crispy, melty eggplant parmesan creation.

Crispy Baked Eggplant Parmesan Melts

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

Crispy Baked Eggplant Parmesan Melts

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan Melts

Delight in these crispy baked eggplant parmesan melts layered with lean turkey breast, rich marinara sauce, and a blend of melted part-skim mozzarella and a hint of Parmesan. This satisfying twist on a classic provides a delightful crunch and comforting melty center, perfect for a nourishing meal at any time of day.

NUTRITION

372kcal
Protein
44.7g
Fat
12.6g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

1 medium slice Eggplant (75g)

3 ounces Lean Turkey Breast (85g)

1/2 cup Marinara Sauce (125g)

2 ounces Part-Skim Mozzarella Cheese (56g)

1 tablespoon Grated Parmesan Cheese (5g)

1/4 cup Whole Wheat Breadcrumbs (15g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 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.

  • 3

    Place the eggplant slices on a baking sheet lined with parchment paper. Brush lightly with olive oil and sprinkle evenly with whole wheat breadcrumbs.

  • 4

    Bake the eggplant in the preheated oven for about 15 minutes until they begin to turn crisp and golden.

  • 5

    Meanwhile, slice the lean turkey breast into thin pieces.

  • 6

    Remove the eggplant from the oven and layer each slice with a piece of turkey, a spoonful of marinara sauce, and then top with part-skim mozzarella cheese. Sprinkle a light dusting of grated Parmesan over the cheese.

  • 7

    Return to the oven and bake for another 5-7 minutes until the cheese is melted and bubbly.

  • 8

    Allow to cool slightly before serving, and enjoy your crispy, melty eggplant parmesan creation.