Healthy Baked Eggplant Parmesan

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

Healthy Baked Eggplant Parmesan

YOUR SOLIN GENERATED RECIPE

Healthy Baked Eggplant Parmesan

Enjoy a lighter twist on a classic Italian favorite. This healthy baked eggplant parmesan features tender, roasted eggplant slices layered with vibrant marinara sauce, melty light mozzarella, a sprinkle of parmesan, and a satisfying crunch from whole wheat breadcrumbs. Perfectly balanced within your protein and calorie goals, it’s a deliciously wholesome option for any meal.

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NUTRITION

432kcal
Protein
28.5g
Fat
16.2g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

1 portion (150g) Eggplant

1/2 cup Marinara Sauce

2 Eggs

1/2 cup Light Mozzarella Cheese

1 tbsp Parmesan Cheese

1/3 cup Whole Wheat Breadcrumbs

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant into approximately 1/4-inch thick rounds and lightly salt them to draw out moisture. Let sit for 10 minutes, then pat dry with a paper towel.

  • 2

    Prepare a shallow bowl with the whole wheat breadcrumbs. In a separate bowl, beat the eggs until well combined.

  • 3

    Dip each eggplant slice first in the beaten eggs, then coat evenly with whole wheat breadcrumbs on both sides.

  • 4

    Place the breaded eggplant slices on a baking sheet lined with parchment paper and lightly spray with olive oil if desired for extra crispness.

  • 5

    Bake the eggplant slices for 20 minutes, flipping halfway through to ensure even crisping.

  • 6

    Remove the baking sheet and spoon a thin layer of marinara sauce onto each eggplant slice. Sprinkle the light mozzarella evenly over the sauce, and then add a light dusting of grated Parmesan cheese.

  • 7

    Return to the oven for an additional 5-7 minutes, or until the cheese melts and begins to bubble.

  • 8

    Serve hot, garnished with fresh basil if available, and enjoy this healthier take on Eggplant Parmesan that fits within your targeted protein and calorie range.

Healthy Baked Eggplant Parmesan

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

Healthy Baked Eggplant Parmesan

YOUR SOLIN GENERATED RECIPE

Healthy Baked Eggplant Parmesan

Enjoy a lighter twist on a classic Italian favorite. This healthy baked eggplant parmesan features tender, roasted eggplant slices layered with vibrant marinara sauce, melty light mozzarella, a sprinkle of parmesan, and a satisfying crunch from whole wheat breadcrumbs. Perfectly balanced within your protein and calorie goals, it’s a deliciously wholesome option for any meal.

NUTRITION

432kcal
Protein
28.5g
Fat
16.2g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

1 portion (150g) Eggplant

1/2 cup Marinara Sauce

2 Eggs

1/2 cup Light Mozzarella Cheese

1 tbsp Parmesan Cheese

1/3 cup Whole Wheat Breadcrumbs

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant into approximately 1/4-inch thick rounds and lightly salt them to draw out moisture. Let sit for 10 minutes, then pat dry with a paper towel.

  • 2

    Prepare a shallow bowl with the whole wheat breadcrumbs. In a separate bowl, beat the eggs until well combined.

  • 3

    Dip each eggplant slice first in the beaten eggs, then coat evenly with whole wheat breadcrumbs on both sides.

  • 4

    Place the breaded eggplant slices on a baking sheet lined with parchment paper and lightly spray with olive oil if desired for extra crispness.

  • 5

    Bake the eggplant slices for 20 minutes, flipping halfway through to ensure even crisping.

  • 6

    Remove the baking sheet and spoon a thin layer of marinara sauce onto each eggplant slice. Sprinkle the light mozzarella evenly over the sauce, and then add a light dusting of grated Parmesan cheese.

  • 7

    Return to the oven for an additional 5-7 minutes, or until the cheese melts and begins to bubble.

  • 8

    Serve hot, garnished with fresh basil if available, and enjoy this healthier take on Eggplant Parmesan that fits within your targeted protein and calorie range.