Hearty Baked Eggplant Parmesan

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

Hearty Baked Eggplant Parmesan

YOUR SOLIN GENERATED RECIPE

Hearty Baked Eggplant Parmesan

Enjoy a comforting twist on a classic Italian favorite with tender baked eggplant layered with tangy marinara and melty part-skim mozzarella, finished with a sprinkle of Parmesan and fresh basil. This dish offers a satisfying balance of flavors and textures that is both light and nourishing.

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NUTRITION

413kcal
Protein
33.1g
Fat
22.1g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1/2 cup Marinara Sauce (125g)

3/4 cup Part-Skim Mozzarella (84g)

1 tablespoon Grated Parmesan

2 tablespoons Fresh Basil Leaves

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly brush or drizzle both sides with olive oil.

  • 3

    Arrange the eggplant slices on a baking sheet lined with parchment paper and bake for about 15 minutes until just tender.

  • 4

    Remove the eggplant from the oven. Spoon a thin layer of marinara sauce over each slice.

  • 5

    Sprinkle the shredded mozzarella evenly over the sauced eggplant slices, then add a light dusting of grated Parmesan.

  • 6

    Return the baking sheet to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.

  • 7

    Garnish with fresh basil leaves before serving. Enjoy warm.

Hearty Baked Eggplant Parmesan

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

Hearty Baked Eggplant Parmesan

YOUR SOLIN GENERATED RECIPE

Hearty Baked Eggplant Parmesan

Enjoy a comforting twist on a classic Italian favorite with tender baked eggplant layered with tangy marinara and melty part-skim mozzarella, finished with a sprinkle of Parmesan and fresh basil. This dish offers a satisfying balance of flavors and textures that is both light and nourishing.

NUTRITION

413kcal
Protein
33.1g
Fat
22.1g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1/2 cup Marinara Sauce (125g)

3/4 cup Part-Skim Mozzarella (84g)

1 tablespoon Grated Parmesan

2 tablespoons Fresh Basil Leaves

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly brush or drizzle both sides with olive oil.

  • 3

    Arrange the eggplant slices on a baking sheet lined with parchment paper and bake for about 15 minutes until just tender.

  • 4

    Remove the eggplant from the oven. Spoon a thin layer of marinara sauce over each slice.

  • 5

    Sprinkle the shredded mozzarella evenly over the sauced eggplant slices, then add a light dusting of grated Parmesan.

  • 6

    Return the baking sheet to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.

  • 7

    Garnish with fresh basil leaves before serving. Enjoy warm.