Healthy Crispy Baked Eggplant Parmesan

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Crispy Baked Eggplant Parmesan

YOUR SOLIN GENERATED RECIPE

Healthy Crispy Baked Eggplant Parmesan

Enjoy a lighter twist on the classic Eggplant Parmesan with a crispy baked coating, zesty marinara, and melty part-skim mozzarella, creating a satisfying dish that’s both comforting and nutritious.

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NUTRITION

571kcal
Protein
37.1g
Fat
26.3g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (150g)

1/2 cup Marinara Sauce (124g)

1/2 cup shredded Part-Skim Mozzarella (84g)

2 Tbsp Grated Parmesan Cheese (10g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1 tsp Olive Oil (4.5g)

1 large Egg (50g)

1 tsp Dried Oregano

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 ½-inch thick rounds. Season each slice lightly with salt and let sit for 10 minutes to draw out moisture. Pat dry with a paper towel.

  • 3

    Prepare a dredging station by whisking together the egg in a shallow bowl. In another bowl, combine whole wheat breadcrumbs, dried oregano, salt, and pepper.

  • 4

    Dip each eggplant slice first in the egg, then coat evenly with the breadcrumb mixture. Drizzle lightly with olive oil on both sides for extra crispiness.

  • 5

    Place the coated eggplant slices on the prepared baking sheet and bake for 20 minutes, flipping halfway through, until golden and crispy.

  • 6

    Remove the eggplant from the oven. Spoon a thin layer of marinara sauce over each slice, sprinkle with shredded mozzarella and a little Parmesan cheese.

  • 7

    Return the slices to the oven and bake for an additional 5-7 minutes until the cheese melts and just begins to brown.

  • 8

    Serve warm and enjoy this healthier take on a classic Italian favorite.

Healthy Crispy Baked Eggplant Parmesan

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Crispy Baked Eggplant Parmesan

YOUR SOLIN GENERATED RECIPE

Healthy Crispy Baked Eggplant Parmesan

Enjoy a lighter twist on the classic Eggplant Parmesan with a crispy baked coating, zesty marinara, and melty part-skim mozzarella, creating a satisfying dish that’s both comforting and nutritious.

NUTRITION

571kcal
Protein
37.1g
Fat
26.3g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (150g)

1/2 cup Marinara Sauce (124g)

1/2 cup shredded Part-Skim Mozzarella (84g)

2 Tbsp Grated Parmesan Cheese (10g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1 tsp Olive Oil (4.5g)

1 large Egg (50g)

1 tsp Dried Oregano

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 ½-inch thick rounds. Season each slice lightly with salt and let sit for 10 minutes to draw out moisture. Pat dry with a paper towel.

  • 3

    Prepare a dredging station by whisking together the egg in a shallow bowl. In another bowl, combine whole wheat breadcrumbs, dried oregano, salt, and pepper.

  • 4

    Dip each eggplant slice first in the egg, then coat evenly with the breadcrumb mixture. Drizzle lightly with olive oil on both sides for extra crispiness.

  • 5

    Place the coated eggplant slices on the prepared baking sheet and bake for 20 minutes, flipping halfway through, until golden and crispy.

  • 6

    Remove the eggplant from the oven. Spoon a thin layer of marinara sauce over each slice, sprinkle with shredded mozzarella and a little Parmesan cheese.

  • 7

    Return the slices to the oven and bake for an additional 5-7 minutes until the cheese melts and just begins to brown.

  • 8

    Serve warm and enjoy this healthier take on a classic Italian favorite.