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 twist on a classic Italian favorite with tender baked eggplant rounds, lightly breaded with whole wheat breadcrumbs and baked until crisp. Finished with a zesty marinara sauce, a sprinkle of low‐fat mozzarella, and a refreshing dollop of fat-free Greek yogurt, this dish offers a harmonious balance of textures and flavors perfect for any meal.

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NUTRITION

470kcal
Protein
38.5g
Fat
13.5g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

200g Eggplant

1/2 cup Marinara Sauce

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

1 Egg

1/4 cup Whole Wheat Breadcrumbs

1/2 cup Fat-Free Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly grease a baking sheet.

  • 2

    Slice the eggplant into 1/4-inch rounds. Season lightly with salt if desired and let sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    In a shallow bowl, beat the egg. In another plate, add the whole wheat breadcrumbs.

  • 4

    Dip each eggplant slice first into the beaten egg, then dredge evenly in the breadcrumbs, ensuring a light coating.

  • 5

    Arrange the breaded eggplant slices on the baking sheet and bake for 20 minutes until they start to turn golden and crispy.

  • 6

    Remove from the oven and spoon a thin layer of marinara sauce over each slice. Sprinkle shredded low-fat mozzarella on top.

  • 7

    Return to the oven and bake for an additional 8-10 minutes until the cheese melts and becomes bubbly.

  • 8

    Optionally, dollop fat-free Greek yogurt over the top as a fresh, protein-rich garnish 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 lighter twist on a classic Italian favorite with tender baked eggplant rounds, lightly breaded with whole wheat breadcrumbs and baked until crisp. Finished with a zesty marinara sauce, a sprinkle of low‐fat mozzarella, and a refreshing dollop of fat-free Greek yogurt, this dish offers a harmonious balance of textures and flavors perfect for any meal.

NUTRITION

470kcal
Protein
38.5g
Fat
13.5g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

200g Eggplant

1/2 cup Marinara Sauce

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

1 Egg

1/4 cup Whole Wheat Breadcrumbs

1/2 cup Fat-Free Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly grease a baking sheet.

  • 2

    Slice the eggplant into 1/4-inch rounds. Season lightly with salt if desired and let sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    In a shallow bowl, beat the egg. In another plate, add the whole wheat breadcrumbs.

  • 4

    Dip each eggplant slice first into the beaten egg, then dredge evenly in the breadcrumbs, ensuring a light coating.

  • 5

    Arrange the breaded eggplant slices on the baking sheet and bake for 20 minutes until they start to turn golden and crispy.

  • 6

    Remove from the oven and spoon a thin layer of marinara sauce over each slice. Sprinkle shredded low-fat mozzarella on top.

  • 7

    Return to the oven and bake for an additional 8-10 minutes until the cheese melts and becomes bubbly.

  • 8

    Optionally, dollop fat-free Greek yogurt over the top as a fresh, protein-rich garnish before serving.