Crispy Baked Eggplant Parmesan

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

Crispy Baked Eggplant Parmesan

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan

Enjoy a lighter twist on a classic Italian dish with crispy baked eggplant slices layered with a savory marinara sauce, lightly breaded with panko and enriched with aged Parmesan. This dish provides a satisfying crunch and the comforting flavors of tomato and cheese, perfect for a wholesome dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

391kcal
Protein
28.1g
Fat
17.6g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

2 Large Eggs

1/3 cup Panko Bread Crumbs

1/3 cup Parmesan Cheese

1/2 cup Marinara Sauce

4 sprays Olive Oil Spray

Fresh Basil sprigs (optional garnish)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a shallow bowl, whisk the eggs. In another, combine the panko bread crumbs with the Parmesan cheese.

  • 4

    Dip each eggplant slice first into the egg wash and then coat evenly with the panko-Parmesan mixture.

  • 5

    Arrange the slices on the baking sheet and lightly spray both sides with olive oil spray.

  • 6

    Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden and crispy.

  • 7

    Heat the marinara sauce in a small saucepan and, if desired, spoon a little over each baked slice.

  • 8

    Garnish with fresh basil and serve warm.

Crispy Baked Eggplant Parmesan

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

Crispy Baked Eggplant Parmesan

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan

Enjoy a lighter twist on a classic Italian dish with crispy baked eggplant slices layered with a savory marinara sauce, lightly breaded with panko and enriched with aged Parmesan. This dish provides a satisfying crunch and the comforting flavors of tomato and cheese, perfect for a wholesome dinner.

NUTRITION

391kcal
Protein
28.1g
Fat
17.6g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

2 Large Eggs

1/3 cup Panko Bread Crumbs

1/3 cup Parmesan Cheese

1/2 cup Marinara Sauce

4 sprays Olive Oil Spray

Fresh Basil sprigs (optional garnish)

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a shallow bowl, whisk the eggs. In another, combine the panko bread crumbs with the Parmesan cheese.

  • 4

    Dip each eggplant slice first into the egg wash and then coat evenly with the panko-Parmesan mixture.

  • 5

    Arrange the slices on the baking sheet and lightly spray both sides with olive oil spray.

  • 6

    Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden and crispy.

  • 7

    Heat the marinara sauce in a small saucepan and, if desired, spoon a little over each baked slice.

  • 8

    Garnish with fresh basil and serve warm.