Healthy Baked Eggplant Parmesan with Veggies

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

Healthy Baked Eggplant Parmesan with Veggies

YOUR SOLIN GENERATED RECIPE

Healthy Baked Eggplant Parmesan with Veggies

Enjoy a lighter twist on a classic comfort dish with baked eggplant layered with a zesty marinara, melted low-fat mozzarella, and a creamy dollop of cottage cheese. This dish is enhanced by a crunchy breadcrumb topping and served with a medley of sautéed veggies for a balanced, satisfying meal.

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NUTRITION

536kcal
Protein
35g
Fat
18.8g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1/2 cup shredded Low-Fat Mozzarella (56g)

1/3 cup Low-Fat Cottage Cheese (80g)

1/4 cup Whole Wheat Breadcrumbs (28g)

1/2 cup Marinara Sauce (125g)

1/2 cup Mixed Veggies (75g)

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Slice the eggplant into 1/4-inch rounds.

  • 2

    Lightly salt the eggplant slices and let them rest for 10 minutes to draw out excess moisture; then pat dry.

  • 3

    Place the eggplant slices on a baking sheet lined with parchment paper. Lightly brush with olive oil and bake for 20 minutes until tender.

  • 4

    Meanwhile, warm the marinara sauce in a small saucepan over low heat and sauté the mixed veggies just until they are slightly tender.

  • 5

    In a baking dish, layer baked eggplant slices with a thin layer of marinara sauce, sprinkle whole wheat breadcrumbs, add a mix of low-fat mozzarella and dollops of cottage cheese.

  • 6

    Repeat layers as desired, finishing with a topping of cheese and breadcrumbs.

  • 7

    Return the dish to the oven and bake for an additional 10-12 minutes until the cheese is melted and lightly golden.

  • 8

    Garnish with fresh basil if desired and serve warm with the sautéed mixed veggies on the side.

Healthy Baked Eggplant Parmesan with Veggies

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

Healthy Baked Eggplant Parmesan with Veggies

YOUR SOLIN GENERATED RECIPE

Healthy Baked Eggplant Parmesan with Veggies

Enjoy a lighter twist on a classic comfort dish with baked eggplant layered with a zesty marinara, melted low-fat mozzarella, and a creamy dollop of cottage cheese. This dish is enhanced by a crunchy breadcrumb topping and served with a medley of sautéed veggies for a balanced, satisfying meal.

NUTRITION

536kcal
Protein
35g
Fat
18.8g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1/2 cup shredded Low-Fat Mozzarella (56g)

1/3 cup Low-Fat Cottage Cheese (80g)

1/4 cup Whole Wheat Breadcrumbs (28g)

1/2 cup Marinara Sauce (125g)

1/2 cup Mixed Veggies (75g)

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Slice the eggplant into 1/4-inch rounds.

  • 2

    Lightly salt the eggplant slices and let them rest for 10 minutes to draw out excess moisture; then pat dry.

  • 3

    Place the eggplant slices on a baking sheet lined with parchment paper. Lightly brush with olive oil and bake for 20 minutes until tender.

  • 4

    Meanwhile, warm the marinara sauce in a small saucepan over low heat and sauté the mixed veggies just until they are slightly tender.

  • 5

    In a baking dish, layer baked eggplant slices with a thin layer of marinara sauce, sprinkle whole wheat breadcrumbs, add a mix of low-fat mozzarella and dollops of cottage cheese.

  • 6

    Repeat layers as desired, finishing with a topping of cheese and breadcrumbs.

  • 7

    Return the dish to the oven and bake for an additional 10-12 minutes until the cheese is melted and lightly golden.

  • 8

    Garnish with fresh basil if desired and serve warm with the sautéed mixed veggies on the side.