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 the classic Eggplant Parmesan with a crispy baked crust, melty cheeses, and a fresh marinara sauce complemented by a tangy nonfat Greek yogurt drizzle. This dish offers satisfying flavors and textures without overwhelming calories, making it a delightful option for a healthy meal.

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NUTRITION

360kcal
Protein
32.5g
Fat
11.2g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

100g Eggplant, raw

15g Breadcrumbs, plain

56g Part-Skim Mozzarella Cheese

10g Parmesan Cheese, grated

125g Marinara Sauce

125g Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly salt them and let sit for 5 minutes to draw excess moisture, then pat dry.

  • 3

    Coat each eggplant slice on one side with the breadcrumbs. Place the slices on the prepared baking sheet.

  • 4

    Sprinkle the part-skim mozzarella and grated Parmesan evenly over the breadcrumb-coated side of the eggplant slices.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the eggplant is tender and the cheese topping is bubbly and lightly browned.

  • 6

    Meanwhile, warm the marinara sauce in a small saucepan over medium heat.

  • 7

    Once baked, plate the eggplant slices, spoon a modest amount of marinara sauce over them, and drizzle with nonfat Greek yogurt for a tangy finish.

  • 8

    Serve immediately and enjoy your healthy, protein-packed twist on Eggplant Parmesan.

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 the classic Eggplant Parmesan with a crispy baked crust, melty cheeses, and a fresh marinara sauce complemented by a tangy nonfat Greek yogurt drizzle. This dish offers satisfying flavors and textures without overwhelming calories, making it a delightful option for a healthy meal.

NUTRITION

360kcal
Protein
32.5g
Fat
11.2g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

100g Eggplant, raw

15g Breadcrumbs, plain

56g Part-Skim Mozzarella Cheese

10g Parmesan Cheese, grated

125g Marinara Sauce

125g Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly salt them and let sit for 5 minutes to draw excess moisture, then pat dry.

  • 3

    Coat each eggplant slice on one side with the breadcrumbs. Place the slices on the prepared baking sheet.

  • 4

    Sprinkle the part-skim mozzarella and grated Parmesan evenly over the breadcrumb-coated side of the eggplant slices.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the eggplant is tender and the cheese topping is bubbly and lightly browned.

  • 6

    Meanwhile, warm the marinara sauce in a small saucepan over medium heat.

  • 7

    Once baked, plate the eggplant slices, spoon a modest amount of marinara sauce over them, and drizzle with nonfat Greek yogurt for a tangy finish.

  • 8

    Serve immediately and enjoy your healthy, protein-packed twist on Eggplant Parmesan.