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, oven-baked eggplant slices layered with a rich marinara, gooey part-skim mozzarella, and a crispy whole-wheat breadcrumb coating. Perfect for a balanced meal that satisfies cravings while keeping the macros in check.

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NUTRITION

476kcal
Protein
36g
Fat
16.2g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1/2 cup Marinara Sauce (125g)

3/4 cup Part-Skim Mozzarella Cheese, shredded (85g)

1/4 cup Whole Wheat Breadcrumbs (30g)

2 Egg Whites (66g total)

1 tbsp Grated Parmesan Cheese (5g)

Olive Oil Cooking Spray

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly spray with olive oil.

  • 2

    Slice the eggplant into 1/4-inch rounds. Optionally, sprinkle lightly with salt and let rest for 10 minutes, then pat dry to reduce moisture.

  • 3

    In a shallow bowl, whisk together the egg whites. In another shallow dish, add the whole wheat breadcrumbs.

  • 4

    Dip each eggplant slice first into the egg whites, then coat evenly with whole wheat breadcrumbs.

  • 5

    Place the coated eggplant slices on the prepared baking sheet and lightly spray the tops with olive oil cooking spray.

  • 6

    Bake in the preheated oven for 20 minutes, flipping halfway through until the coating is crisp and golden.

  • 7

    Remove the eggplant slices from the oven. On each slice, spread a thin layer of marinara sauce, sprinkle with part-skim mozzarella, and finish with a dusting of grated Parmesan.

  • 8

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

  • 9

    Serve hot as a satisfying main dish that pairs well with a side salad or as a standalone meal.

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, oven-baked eggplant slices layered with a rich marinara, gooey part-skim mozzarella, and a crispy whole-wheat breadcrumb coating. Perfect for a balanced meal that satisfies cravings while keeping the macros in check.

NUTRITION

476kcal
Protein
36g
Fat
16.2g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1/2 cup Marinara Sauce (125g)

3/4 cup Part-Skim Mozzarella Cheese, shredded (85g)

1/4 cup Whole Wheat Breadcrumbs (30g)

2 Egg Whites (66g total)

1 tbsp Grated Parmesan Cheese (5g)

Olive Oil Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly spray with olive oil.

  • 2

    Slice the eggplant into 1/4-inch rounds. Optionally, sprinkle lightly with salt and let rest for 10 minutes, then pat dry to reduce moisture.

  • 3

    In a shallow bowl, whisk together the egg whites. In another shallow dish, add the whole wheat breadcrumbs.

  • 4

    Dip each eggplant slice first into the egg whites, then coat evenly with whole wheat breadcrumbs.

  • 5

    Place the coated eggplant slices on the prepared baking sheet and lightly spray the tops with olive oil cooking spray.

  • 6

    Bake in the preheated oven for 20 minutes, flipping halfway through until the coating is crisp and golden.

  • 7

    Remove the eggplant slices from the oven. On each slice, spread a thin layer of marinara sauce, sprinkle with part-skim mozzarella, and finish with a dusting of grated Parmesan.

  • 8

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

  • 9

    Serve hot as a satisfying main dish that pairs well with a side salad or as a standalone meal.