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 lighter, protein-boosted twist on a classic Italian favorite. Tender eggplant slices are coated in a seasoned almond flour mix, layered with a rich tomato sauce, low-fat cottage cheese, and a blend of mozzarella and Parmesan cheese, then baked to perfection for a satisfying meal that's both crispy and melty.

Try 7 days free, then $12.99 / mo.

NUTRITION

550kcal
Protein
42.2g
Fat
25.6g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

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

1/4 cup Grated Parmesan Cheese (21g)

1/2 cup Tomato Sauce (125g)

1/2 cup Low-Fat Cottage Cheese (113g)

1/4 cup Almond Flour (28g)

1 tsp Italian Seasoning

Olive Oil Spray

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly salt the slices and let them sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.

  • 3

    In a shallow dish, combine the almond flour with Italian seasoning.

  • 4

    Dip each eggplant slice lightly into the almond flour mixture, shaking off any excess. Arrange the coated slices on the prepared baking sheet.

  • 5

    Spray the eggplant slices with olive oil spray to help with crisping during baking.

  • 6

    Bake the eggplant in the preheated oven for about 20 minutes until the edges start to turn golden.

  • 7

    Remove the baking sheet from the oven. Spread a thin layer of tomato sauce on each baked eggplant slice, then dollop a bit of low-fat cottage cheese on top.

  • 8

    Sprinkle shredded mozzarella and grated Parmesan evenly over the slices.

  • 9

    Return the baking sheet to the oven and bake for an additional 8-10 minutes until the cheese has melted and begun to bubble.

  • 10

    Remove from the oven and allow to cool slightly before serving. Enjoy your crispy baked eggplant Parmesan as a balanced meal option for breakfast, lunch, or dinner.

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 lighter, protein-boosted twist on a classic Italian favorite. Tender eggplant slices are coated in a seasoned almond flour mix, layered with a rich tomato sauce, low-fat cottage cheese, and a blend of mozzarella and Parmesan cheese, then baked to perfection for a satisfying meal that's both crispy and melty.

NUTRITION

550kcal
Protein
42.2g
Fat
25.6g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

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

1/4 cup Grated Parmesan Cheese (21g)

1/2 cup Tomato Sauce (125g)

1/2 cup Low-Fat Cottage Cheese (113g)

1/4 cup Almond Flour (28g)

1 tsp Italian Seasoning

Olive Oil Spray

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly salt the slices and let them sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.

  • 3

    In a shallow dish, combine the almond flour with Italian seasoning.

  • 4

    Dip each eggplant slice lightly into the almond flour mixture, shaking off any excess. Arrange the coated slices on the prepared baking sheet.

  • 5

    Spray the eggplant slices with olive oil spray to help with crisping during baking.

  • 6

    Bake the eggplant in the preheated oven for about 20 minutes until the edges start to turn golden.

  • 7

    Remove the baking sheet from the oven. Spread a thin layer of tomato sauce on each baked eggplant slice, then dollop a bit of low-fat cottage cheese on top.

  • 8

    Sprinkle shredded mozzarella and grated Parmesan evenly over the slices.

  • 9

    Return the baking sheet to the oven and bake for an additional 8-10 minutes until the cheese has melted and begun to bubble.

  • 10

    Remove from the oven and allow to cool slightly before serving. Enjoy your crispy baked eggplant Parmesan as a balanced meal option for breakfast, lunch, or dinner.