Crispy Baked Eggplant Parmesan with Protein-Packed Cottage Cheese Topping

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

Crispy Baked Eggplant Parmesan with Protein-Packed Cottage Cheese Topping

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan with Protein-Packed Cottage Cheese Topping

Enjoy a modern twist on a classic Italian favorite. This crispy baked eggplant parmesan features tender, oven-roasted eggplant slices layered with rich marinara, melted part-skim mozzarella and a sprinkle of Parmesan, all topped with a side of creamy low‐fat cottage cheese for an extra protein boost. Perfect for any meal of the day, this dish delivers delightful textures and savory flavors while keeping your nutritional goals on track.

Try 7 days free, then $12.99 / mo.

NUTRITION

515kcal
Protein
41.5g
Fat
22.7g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (150g)

1/2 cup Marinara Sauce (123g)

1/2 cup Part-Skim Mozzarella Cheese (56g), shredded

2 tbsp Grated Parmesan Cheese (14g)

1 large Egg

2 tbsp Whole Wheat Breadcrumbs (14g)

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

Olive Oil Spray

1 tsp Dried Italian Herbs (Basil & Oregano)

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F 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 sit for 10 minutes to draw out moisture. Pat dry with a paper towel.

  • 3

    In a shallow bowl, beat the egg. In another shallow dish, mix the whole wheat breadcrumbs with the dried Italian herbs, salt, and pepper.

  • 4

    Dip each eggplant slice into the beaten egg, then coat evenly with the breadcrumb mixture.

  • 5

    Place the breaded eggplant slices on the prepared baking sheet. Lightly spray the tops with olive oil spray.

  • 6

    Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the eggplant is tender and the coating is crispy.

  • 7

    Remove the eggplant from the oven and spoon a thin layer of marinara sauce over each slice. Top with shredded mozzarella and sprinkle grated Parmesan cheese on top.

  • 8

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

  • 9

    Plate the eggplant parmesan and serve with a side of low-fat cottage cheese, either spooned over the top or served on the side, for an extra boost of protein.

  • 10

    Enjoy warm and savor the blend of crispy textures and creamy, tangy flavors!

Crispy Baked Eggplant Parmesan with Protein-Packed Cottage Cheese Topping

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

Crispy Baked Eggplant Parmesan with Protein-Packed Cottage Cheese Topping

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan with Protein-Packed Cottage Cheese Topping

Enjoy a modern twist on a classic Italian favorite. This crispy baked eggplant parmesan features tender, oven-roasted eggplant slices layered with rich marinara, melted part-skim mozzarella and a sprinkle of Parmesan, all topped with a side of creamy low‐fat cottage cheese for an extra protein boost. Perfect for any meal of the day, this dish delivers delightful textures and savory flavors while keeping your nutritional goals on track.

NUTRITION

515kcal
Protein
41.5g
Fat
22.7g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (150g)

1/2 cup Marinara Sauce (123g)

1/2 cup Part-Skim Mozzarella Cheese (56g), shredded

2 tbsp Grated Parmesan Cheese (14g)

1 large Egg

2 tbsp Whole Wheat Breadcrumbs (14g)

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

Olive Oil Spray

1 tsp Dried Italian Herbs (Basil & Oregano)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F 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 sit for 10 minutes to draw out moisture. Pat dry with a paper towel.

  • 3

    In a shallow bowl, beat the egg. In another shallow dish, mix the whole wheat breadcrumbs with the dried Italian herbs, salt, and pepper.

  • 4

    Dip each eggplant slice into the beaten egg, then coat evenly with the breadcrumb mixture.

  • 5

    Place the breaded eggplant slices on the prepared baking sheet. Lightly spray the tops with olive oil spray.

  • 6

    Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the eggplant is tender and the coating is crispy.

  • 7

    Remove the eggplant from the oven and spoon a thin layer of marinara sauce over each slice. Top with shredded mozzarella and sprinkle grated Parmesan cheese on top.

  • 8

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

  • 9

    Plate the eggplant parmesan and serve with a side of low-fat cottage cheese, either spooned over the top or served on the side, for an extra boost of protein.

  • 10

    Enjoy warm and savor the blend of crispy textures and creamy, tangy flavors!