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 healthier twist on the classic Eggplant Parmesan with a crispy baked coating and melty cheeses, delivering robust Italian flavors without deep frying. Each bite offers a delightful crunch and rich, cheesy finish, making it a satisfying meal for breakfast, lunch, or dinner.

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NUTRITION

323kcal
Protein
19.4g
Fat
13.1g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

1 medium slice (approx. 100g) Eggplant

4 large Egg Whites

1/4 cup Whole Wheat Breadcrumbs

2 tbsp Grated Parmesan Cheese

1/4 cup Shredded Part-Skim Mozzarella Cheese

1 tsp Olive Oil

1 tsp Italian Seasoning

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 season them with salt, pepper, and Italian seasoning.

  • 3

    In a shallow dish, pour the egg whites. In another shallow bowl, place the whole wheat breadcrumbs.

  • 4

    Dip each eggplant slice first into the egg whites, letting the excess drip off, then coat evenly with breadcrumbs.

  • 5

    Arrange the breaded eggplant slices on the prepared baking sheet. Drizzle each slice lightly with olive oil.

  • 6

    Bake in the preheated oven for 20-25 minutes until the coating is crispy, turning halfway through for even crisping.

  • 7

    Remove from the oven and sprinkle grated Parmesan and shredded mozzarella evenly over the slices.

  • 8

    Return to the oven for an additional 5 minutes, or until the cheeses are melted and lightly golden.

  • 9

    Serve immediately and enjoy a healthier, protein-packed twist on classic 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 healthier twist on the classic Eggplant Parmesan with a crispy baked coating and melty cheeses, delivering robust Italian flavors without deep frying. Each bite offers a delightful crunch and rich, cheesy finish, making it a satisfying meal for breakfast, lunch, or dinner.

NUTRITION

323kcal
Protein
19.4g
Fat
13.1g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

1 medium slice (approx. 100g) Eggplant

4 large Egg Whites

1/4 cup Whole Wheat Breadcrumbs

2 tbsp Grated Parmesan Cheese

1/4 cup Shredded Part-Skim Mozzarella Cheese

1 tsp Olive Oil

1 tsp Italian Seasoning

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 season them with salt, pepper, and Italian seasoning.

  • 3

    In a shallow dish, pour the egg whites. In another shallow bowl, place the whole wheat breadcrumbs.

  • 4

    Dip each eggplant slice first into the egg whites, letting the excess drip off, then coat evenly with breadcrumbs.

  • 5

    Arrange the breaded eggplant slices on the prepared baking sheet. Drizzle each slice lightly with olive oil.

  • 6

    Bake in the preheated oven for 20-25 minutes until the coating is crispy, turning halfway through for even crisping.

  • 7

    Remove from the oven and sprinkle grated Parmesan and shredded mozzarella evenly over the slices.

  • 8

    Return to the oven for an additional 5 minutes, or until the cheeses are melted and lightly golden.

  • 9

    Serve immediately and enjoy a healthier, protein-packed twist on classic Eggplant Parmesan.