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 a classic Italian favorite! Tender, baked eggplant slices are lightly coated with egg whites and whole wheat breadcrumbs, then layered with robust tomato sauce, melted part-skim mozzarella, and a sprinkle of Parmesan. This dish delivers a satisfying crunch and rich, comforting flavors while keeping it light and balanced.

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NUTRITION

389kcal
Protein
32.6g
Fat
16g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1 large Egg White (33g)

2 tbsp Whole Wheat Breadcrumbs (15g)

1/2 cup Tomato Sauce (125g)

0.75 cup Part-Skim Mozzarella Cheese (84g)

2 tbsp Grated Parmesan Cheese (10g)

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PREPARATION

  • 1

    Preheat the 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 sprinkle both sides with salt and let them rest for about 10 minutes to draw out excess moisture, then pat dry with a paper towel.

  • 3

    In a shallow bowl, whisk the egg white until slightly frothy. Spread the whole wheat breadcrumbs in another shallow plate.

  • 4

    Dip each eggplant slice first into the egg white, ensuring it’s evenly coated, then dredge in the breadcrumbs, pressing lightly to adhere.

  • 5

    Arrange the breaded eggplant slices in a single layer on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until the coating is crisp and the eggplant is tender.

  • 6

    Lower the oven temperature to 400°F (200°C). Place the baked eggplant slices in a baking dish. Spoon tomato sauce evenly over each slice, then top with part-skim mozzarella and a light sprinkle of grated Parmesan.

  • 7

    Bake in the preheated oven for an additional 10 minutes or until the cheese is melted and bubbly.

  • 8

    Remove from the oven, let cool slightly, and serve warm.

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 a classic Italian favorite! Tender, baked eggplant slices are lightly coated with egg whites and whole wheat breadcrumbs, then layered with robust tomato sauce, melted part-skim mozzarella, and a sprinkle of Parmesan. This dish delivers a satisfying crunch and rich, comforting flavors while keeping it light and balanced.

NUTRITION

389kcal
Protein
32.6g
Fat
16g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1 large Egg White (33g)

2 tbsp Whole Wheat Breadcrumbs (15g)

1/2 cup Tomato Sauce (125g)

0.75 cup Part-Skim Mozzarella Cheese (84g)

2 tbsp Grated Parmesan Cheese (10g)

PREPARATION

  • 1

    Preheat the 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 sprinkle both sides with salt and let them rest for about 10 minutes to draw out excess moisture, then pat dry with a paper towel.

  • 3

    In a shallow bowl, whisk the egg white until slightly frothy. Spread the whole wheat breadcrumbs in another shallow plate.

  • 4

    Dip each eggplant slice first into the egg white, ensuring it’s evenly coated, then dredge in the breadcrumbs, pressing lightly to adhere.

  • 5

    Arrange the breaded eggplant slices in a single layer on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until the coating is crisp and the eggplant is tender.

  • 6

    Lower the oven temperature to 400°F (200°C). Place the baked eggplant slices in a baking dish. Spoon tomato sauce evenly over each slice, then top with part-skim mozzarella and a light sprinkle of grated Parmesan.

  • 7

    Bake in the preheated oven for an additional 10 minutes or until the cheese is melted and bubbly.

  • 8

    Remove from the oven, let cool slightly, and serve warm.