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 delicious twist on the classic Italian comfort dish with a crispy, baked eggplant layered with a tangy marinara sauce and melty cheeses. This lighter version delivers robust flavors and satisfying textures, perfect for a nourishing meal any time of day.

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NUTRITION

422kcal
Protein
29.1g
Fat
16.5g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

2 large Eggs

0.5 cup Whole-Wheat Breadcrumbs

0.5 cup Marinara Sauce

0.5 cup shredded Low-Moisture Part-Skim Mozzarella Cheese

1 tablespoon Parmesan Cheese

Olive Oil Spray

Fresh Basil (4 leaves)

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper. Lightly spray the parchment with olive oil spray.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. For extra crispiness, lightly salt the slices and let them sit for 10 minutes, then pat dry.

  • 3

    In a shallow dish, beat the eggs. In another shallow dish, spread the whole-wheat breadcrumbs.

  • 4

    Dip each eggplant slice in the beaten eggs, then coat generously with breadcrumbs. Place the coated slices on the prepared baking sheet.

  • 5

    Lightly spray the tops of the coated eggplant slices with olive oil spray to promote browning.

  • 6

    Bake the eggplant in the preheated oven for 20-25 minutes, flipping halfway through for even crispiness.

  • 7

    Remove the eggplant from the oven and top each slice with a spoonful of marinara sauce. Sprinkle shredded mozzarella and a little parmesan cheese over the sauce.

  • 8

    Return the eggplant to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.

  • 9

    Garnish with fresh basil leaves before serving.

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 delicious twist on the classic Italian comfort dish with a crispy, baked eggplant layered with a tangy marinara sauce and melty cheeses. This lighter version delivers robust flavors and satisfying textures, perfect for a nourishing meal any time of day.

NUTRITION

422kcal
Protein
29.1g
Fat
16.5g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

2 large Eggs

0.5 cup Whole-Wheat Breadcrumbs

0.5 cup Marinara Sauce

0.5 cup shredded Low-Moisture Part-Skim Mozzarella Cheese

1 tablespoon Parmesan Cheese

Olive Oil Spray

Fresh Basil (4 leaves)

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper. Lightly spray the parchment with olive oil spray.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. For extra crispiness, lightly salt the slices and let them sit for 10 minutes, then pat dry.

  • 3

    In a shallow dish, beat the eggs. In another shallow dish, spread the whole-wheat breadcrumbs.

  • 4

    Dip each eggplant slice in the beaten eggs, then coat generously with breadcrumbs. Place the coated slices on the prepared baking sheet.

  • 5

    Lightly spray the tops of the coated eggplant slices with olive oil spray to promote browning.

  • 6

    Bake the eggplant in the preheated oven for 20-25 minutes, flipping halfway through for even crispiness.

  • 7

    Remove the eggplant from the oven and top each slice with a spoonful of marinara sauce. Sprinkle shredded mozzarella and a little parmesan cheese over the sauce.

  • 8

    Return the eggplant to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.

  • 9

    Garnish with fresh basil leaves before serving.