Crispy Baked Eggplant Parmesan on Whole Grain Bread

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

Crispy Baked Eggplant Parmesan on Whole Grain Bread

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan on Whole Grain Bread

Enjoy a delicious twist on a classic Italian favorite with crispy baked eggplant rounds layered with tangy marinara, melted Parmesan, and a crunchy breadcrumb coating—all served on hearty whole grain bread. This dish beautifully balances textures and flavors for a satisfying meal that's as nourishing as it is flavorful.

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NUTRITION

538kcal
Protein
33.5g
Fat
18.5g
Carbs
64.6g

SERVINGS

1 serving

INGREDIENTS

1 medium slice Eggplant (150g)

1 large Egg

0.33 cup Grated Parmesan Cheese (30g)

0.25 cup Whole Wheat Breadcrumbs (15g)

2 slices Whole Grain Bread (120g total)

0.5 cup Marinara Sauce (125g)

Olive Oil Spray

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.

  • 2

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

  • 3

    In a shallow bowl, beat the egg. In another bowl, combine the whole wheat breadcrumbs and grated Parmesan cheese.

  • 4

    Dip each eggplant slice first into the beaten egg, allowing any excess to drip off, and then coat evenly with the breadcrumb-Parmesan mixture.

  • 5

    Place the coated eggplant slices onto the prepared baking sheet. Lightly spray the tops with olive oil spray.

  • 6

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

  • 7

    While the eggplant bakes, warm the marinara sauce in a small pot over low heat.

  • 8

    To assemble, toast the whole grain bread slices if desired. Layer with a few baked eggplant slices and drizzle with warm marinara sauce.

  • 9

    Serve immediately and enjoy this nutritious, flavorful meal.

Crispy Baked Eggplant Parmesan on Whole Grain Bread

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

Crispy Baked Eggplant Parmesan on Whole Grain Bread

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan on Whole Grain Bread

Enjoy a delicious twist on a classic Italian favorite with crispy baked eggplant rounds layered with tangy marinara, melted Parmesan, and a crunchy breadcrumb coating—all served on hearty whole grain bread. This dish beautifully balances textures and flavors for a satisfying meal that's as nourishing as it is flavorful.

NUTRITION

538kcal
Protein
33.5g
Fat
18.5g
Carbs
64.6g

SERVINGS

1 serving

INGREDIENTS

1 medium slice Eggplant (150g)

1 large Egg

0.33 cup Grated Parmesan Cheese (30g)

0.25 cup Whole Wheat Breadcrumbs (15g)

2 slices Whole Grain Bread (120g total)

0.5 cup Marinara Sauce (125g)

Olive Oil Spray

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.

  • 2

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

  • 3

    In a shallow bowl, beat the egg. In another bowl, combine the whole wheat breadcrumbs and grated Parmesan cheese.

  • 4

    Dip each eggplant slice first into the beaten egg, allowing any excess to drip off, and then coat evenly with the breadcrumb-Parmesan mixture.

  • 5

    Place the coated eggplant slices onto the prepared baking sheet. Lightly spray the tops with olive oil spray.

  • 6

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

  • 7

    While the eggplant bakes, warm the marinara sauce in a small pot over low heat.

  • 8

    To assemble, toast the whole grain bread slices if desired. Layer with a few baked eggplant slices and drizzle with warm marinara sauce.

  • 9

    Serve immediately and enjoy this nutritious, flavorful meal.