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

Savor the delightful layers of tender baked eggplant with a crunchy whole wheat breadcrumb coating, smothered in a rich marinara sauce and melted low-fat mozzarella, all finished with a sprinkle of grated Parmesan. This healthier take on a classic Italian dish offers a balanced blend of textures and flavors, making it perfect for any meal of the day.

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NUTRITION

358kcal
Protein
36.1g
Fat
11.1g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~240g)

1 cup Low-Fat Mozzarella Cheese, shredded (~113g)

1/2 cup Marinara Sauce (~125g)

1/4 cup Whole Wheat Breadcrumbs (~15g)

2 tbsp Grated Parmesan Cheese (~10g)

Olive Oil Spray

1 tsp Dried Oregano

Salt & Pepper to taste

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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 the slices and let them sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    Place the whole wheat breadcrumbs in a shallow dish and season with dried oregano, salt, and pepper.

  • 4

    Spray both sides of the eggplant slices lightly with olive oil spray. Dredge each slice in the breadcrumbs, ensuring an even coating.

  • 5

    Arrange the breaded eggplant slices on the prepared baking sheet and bake for 20 minutes, flipping halfway through, until golden and crispy.

  • 6

    Remove the eggplant from the oven and spoon a thin layer of marinara sauce on each slice. Top with shredded low-fat mozzarella cheese and a light sprinkle of grated Parmesan.

  • 7

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

  • 8

    Serve warm, and enjoy this healthy take 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

Savor the delightful layers of tender baked eggplant with a crunchy whole wheat breadcrumb coating, smothered in a rich marinara sauce and melted low-fat mozzarella, all finished with a sprinkle of grated Parmesan. This healthier take on a classic Italian dish offers a balanced blend of textures and flavors, making it perfect for any meal of the day.

NUTRITION

358kcal
Protein
36.1g
Fat
11.1g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~240g)

1 cup Low-Fat Mozzarella Cheese, shredded (~113g)

1/2 cup Marinara Sauce (~125g)

1/4 cup Whole Wheat Breadcrumbs (~15g)

2 tbsp Grated Parmesan Cheese (~10g)

Olive Oil Spray

1 tsp Dried Oregano

Salt & Pepper to taste

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 the slices and let them sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    Place the whole wheat breadcrumbs in a shallow dish and season with dried oregano, salt, and pepper.

  • 4

    Spray both sides of the eggplant slices lightly with olive oil spray. Dredge each slice in the breadcrumbs, ensuring an even coating.

  • 5

    Arrange the breaded eggplant slices on the prepared baking sheet and bake for 20 minutes, flipping halfway through, until golden and crispy.

  • 6

    Remove the eggplant from the oven and spoon a thin layer of marinara sauce on each slice. Top with shredded low-fat mozzarella cheese and a light sprinkle of grated Parmesan.

  • 7

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

  • 8

    Serve warm, and enjoy this healthy take on Eggplant Parmesan!