Healthy Baked Eggplant Parmesan

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

Healthy Baked Eggplant Parmesan

YOUR SOLIN GENERATED RECIPE

Healthy Baked Eggplant Parmesan

Enjoy a lighter twist on a classic with tender baked eggplant rounds layered with a vibrant, herb-infused marinara, a crispy almond flour coating enhanced by egg whites, and melted low‐fat mozzarella crowned with a hint of Parmesan. Each bite offers a delightful balance of textures and rich, savory flavors without the guilt.

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NUTRITION

478kcal
Protein
36.1g
Fat
23.9g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

3 large Egg Whites (approx. 99g)

1/4 cup Almond Flour (28g)

1/2 cup Low-Fat Mozzarella (84g)

1/2 cup Marinara Sauce (126g)

1 tbsp Parmesan Cheese (5g)

3 sprigs Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/2-inch thick rounds. Lightly sprinkle both sides with salt and let sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    In a shallow dish, combine the egg whites. In another dish, add the almond flour seasoned lightly with salt and pepper.

  • 4

    Dip each eggplant slice first in the egg whites, then dredge in the almond flour to coat evenly.

  • 5

    Arrange the coated eggplant slices on the prepared baking sheet. Bake for 20 minutes until the edges start to crisp.

  • 6

    Remove the eggplant from the oven and top each slice with a spoonful of marinara sauce. Sprinkle evenly with low-fat mozzarella and a pinch of Parmesan cheese.

  • 7

    Return to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.

  • 8

    Garnish with fresh basil leaves and serve hot.

Healthy Baked Eggplant Parmesan

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

Healthy Baked Eggplant Parmesan

YOUR SOLIN GENERATED RECIPE

Healthy Baked Eggplant Parmesan

Enjoy a lighter twist on a classic with tender baked eggplant rounds layered with a vibrant, herb-infused marinara, a crispy almond flour coating enhanced by egg whites, and melted low‐fat mozzarella crowned with a hint of Parmesan. Each bite offers a delightful balance of textures and rich, savory flavors without the guilt.

NUTRITION

478kcal
Protein
36.1g
Fat
23.9g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

3 large Egg Whites (approx. 99g)

1/4 cup Almond Flour (28g)

1/2 cup Low-Fat Mozzarella (84g)

1/2 cup Marinara Sauce (126g)

1 tbsp Parmesan Cheese (5g)

3 sprigs Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/2-inch thick rounds. Lightly sprinkle both sides with salt and let sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    In a shallow dish, combine the egg whites. In another dish, add the almond flour seasoned lightly with salt and pepper.

  • 4

    Dip each eggplant slice first in the egg whites, then dredge in the almond flour to coat evenly.

  • 5

    Arrange the coated eggplant slices on the prepared baking sheet. Bake for 20 minutes until the edges start to crisp.

  • 6

    Remove the eggplant from the oven and top each slice with a spoonful of marinara sauce. Sprinkle evenly with low-fat mozzarella and a pinch of Parmesan cheese.

  • 7

    Return to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.

  • 8

    Garnish with fresh basil leaves and serve hot.