Healthy Baked Eggplant Parmesan with Fresh Marinara

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

Healthy Baked Eggplant Parmesan with Fresh Marinara

YOUR SOLIN GENERATED RECIPE

Healthy Baked Eggplant Parmesan with Fresh Marinara

Enjoy a lighter twist on a classic Italian favorite. Tender baked eggplant slices are layered with a robust, homemade marinara sauce, along with melted part-skim mozzarella and a touch of Parmesan for a satisfying, flavorful dish. Fresh basil adds an aromatic finish, making it a wholesome option for any meal.

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NUTRITION

353kcal
Protein
27.8g
Fat
15g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Eggplant (≈82g)

1/2 cup Marinara Sauce (≈125g)

2 Large Eggs

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

1/4 cup Whole Wheat Breadcrumbs (≈15g)

1 tbsp Parmesan Cheese

4 sprigs Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly salt them and allow them to sit for a few minutes to draw out moisture, then pat dry.

  • 3

    Dip each eggplant slice into a beaten mixture of the eggs, then coat with whole wheat breadcrumbs.

  • 4

    Arrange the breaded eggplant slices on a lightly greased baking sheet and bake for about 20 minutes, flipping halfway through until golden and tender.

  • 5

    While the eggplant bakes, warm the marinara sauce in a small saucepan over low heat.

  • 6

    Once baked, layer the eggplant slices in a baking dish. Spoon a thin layer of marinara over each slice, then sprinkle with part-skim mozzarella and a light dusting of Parmesan cheese.

  • 7

    Return the dish to the oven and bake for an additional 8-10 minutes until the cheeses are melted and lightly bubbly.

  • 8

    Garnish with fresh basil sprigs before serving.

Healthy Baked Eggplant Parmesan with Fresh Marinara

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

Healthy Baked Eggplant Parmesan with Fresh Marinara

YOUR SOLIN GENERATED RECIPE

Healthy Baked Eggplant Parmesan with Fresh Marinara

Enjoy a lighter twist on a classic Italian favorite. Tender baked eggplant slices are layered with a robust, homemade marinara sauce, along with melted part-skim mozzarella and a touch of Parmesan for a satisfying, flavorful dish. Fresh basil adds an aromatic finish, making it a wholesome option for any meal.

NUTRITION

353kcal
Protein
27.8g
Fat
15g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Eggplant (≈82g)

1/2 cup Marinara Sauce (≈125g)

2 Large Eggs

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

1/4 cup Whole Wheat Breadcrumbs (≈15g)

1 tbsp Parmesan Cheese

4 sprigs Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly salt them and allow them to sit for a few minutes to draw out moisture, then pat dry.

  • 3

    Dip each eggplant slice into a beaten mixture of the eggs, then coat with whole wheat breadcrumbs.

  • 4

    Arrange the breaded eggplant slices on a lightly greased baking sheet and bake for about 20 minutes, flipping halfway through until golden and tender.

  • 5

    While the eggplant bakes, warm the marinara sauce in a small saucepan over low heat.

  • 6

    Once baked, layer the eggplant slices in a baking dish. Spoon a thin layer of marinara over each slice, then sprinkle with part-skim mozzarella and a light dusting of Parmesan cheese.

  • 7

    Return the dish to the oven and bake for an additional 8-10 minutes until the cheeses are melted and lightly bubbly.

  • 8

    Garnish with fresh basil sprigs before serving.