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 baked eggplant layered with a rich tomato marinara, melted part-skim mozzarella, and creamy low-fat ricotta. This dish is enhanced with a crispy whole wheat breadcrumb topping and fresh basil, making it a satisfying, nutritious, and flavorful meal perfect for dinner.

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NUTRITION

508kcal
Protein
37.9g
Fat
16.4g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Marinara Sauce (122g)

1/2 cup Part-Skim Mozzarella Cheese, shredded (56g)

3 large Egg Whites (approx. 99g)

1/4 cup Low-Fat Ricotta Cheese (62g)

1/4 cup Whole Wheat Breadcrumbs (30g)

4 Fresh Basil leaves

1 tsp Italian Seasoning

Olive Oil Cooking Spray

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and lightly spray a baking sheet with olive oil.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly season with salt, pepper, and Italian seasoning.

  • 3

    Prepare a coating by whisking the egg whites in a shallow bowl.

  • 4

    Dip each eggplant slice lightly in the egg whites, then arrange them on the prepared baking sheet.

  • 5

    Bake the eggplant slices for about 15 minutes until they begin to soften.

  • 6

    In a baking dish, layer the baked eggplant slices with marinara sauce, dollops of low-fat ricotta, and a sprinkle of part-skim mozzarella. Repeat layers if desired, finishing with a topping of mozzarella and a light dusting of whole wheat breadcrumbs.

  • 7

    Spray a little more olive oil on top, then bake in the preheated oven for an additional 15-20 minutes until the cheese is melted and bubbly.

  • 8

    Garnish with fresh basil leaves before serving. Enjoy your healthy baked eggplant parmesan!

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 baked eggplant layered with a rich tomato marinara, melted part-skim mozzarella, and creamy low-fat ricotta. This dish is enhanced with a crispy whole wheat breadcrumb topping and fresh basil, making it a satisfying, nutritious, and flavorful meal perfect for dinner.

NUTRITION

508kcal
Protein
37.9g
Fat
16.4g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Marinara Sauce (122g)

1/2 cup Part-Skim Mozzarella Cheese, shredded (56g)

3 large Egg Whites (approx. 99g)

1/4 cup Low-Fat Ricotta Cheese (62g)

1/4 cup Whole Wheat Breadcrumbs (30g)

4 Fresh Basil leaves

1 tsp Italian Seasoning

Olive Oil Cooking Spray

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and lightly spray a baking sheet with olive oil.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly season with salt, pepper, and Italian seasoning.

  • 3

    Prepare a coating by whisking the egg whites in a shallow bowl.

  • 4

    Dip each eggplant slice lightly in the egg whites, then arrange them on the prepared baking sheet.

  • 5

    Bake the eggplant slices for about 15 minutes until they begin to soften.

  • 6

    In a baking dish, layer the baked eggplant slices with marinara sauce, dollops of low-fat ricotta, and a sprinkle of part-skim mozzarella. Repeat layers if desired, finishing with a topping of mozzarella and a light dusting of whole wheat breadcrumbs.

  • 7

    Spray a little more olive oil on top, then bake in the preheated oven for an additional 15-20 minutes until the cheese is melted and bubbly.

  • 8

    Garnish with fresh basil leaves before serving. Enjoy your healthy baked eggplant parmesan!