Crispy Baked Eggplant Parmesan with Fresh Herbs

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

Crispy Baked Eggplant Parmesan with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan with Fresh Herbs

Enjoy a healthy twist on a classic comfort dish with this Crispy Baked Eggplant Parmesan. Tender eggplant slices are breaded with whole wheat breadcrumbs, baked to perfection, and layered with a zesty marinara sauce and a generous helping of low-fat mozzarella, then garnished with a sprinkle of fresh basil. It's a delightful combination of crunchy texture and rich, savory flavors that’s satisfying without overindulging.

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NUTRITION

559kcal
Protein
43g
Fat
20.8g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (150g)

1/2 cup Marinara Sauce (125g)

1 cup Low-Fat Mozzarella Cheese (112g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1 large Egg

4 sprigs Fresh Basil

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Pat dry to remove excess moisture.

  • 3

    Beat the egg in a shallow bowl and spread the whole wheat breadcrumbs mixed with garlic powder, salt, and pepper on a separate plate.

  • 4

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

  • 5

    Place the breaded eggplant slices on the prepared baking sheet and bake for 20-25 minutes until crispy, flipping halfway through.

  • 6

    In a baking dish, layer the crispy eggplant slices with marinara sauce and low-fat mozzarella cheese.

  • 7

    Bake the layered dish for an additional 10 minutes, or until the cheese has melted and starts to brown.

  • 8

    Garnish with fresh basil sprigs before serving.

Crispy Baked Eggplant Parmesan with Fresh Herbs

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

Crispy Baked Eggplant Parmesan with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan with Fresh Herbs

Enjoy a healthy twist on a classic comfort dish with this Crispy Baked Eggplant Parmesan. Tender eggplant slices are breaded with whole wheat breadcrumbs, baked to perfection, and layered with a zesty marinara sauce and a generous helping of low-fat mozzarella, then garnished with a sprinkle of fresh basil. It's a delightful combination of crunchy texture and rich, savory flavors that’s satisfying without overindulging.

NUTRITION

559kcal
Protein
43g
Fat
20.8g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (150g)

1/2 cup Marinara Sauce (125g)

1 cup Low-Fat Mozzarella Cheese (112g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1 large Egg

4 sprigs Fresh Basil

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Pat dry to remove excess moisture.

  • 3

    Beat the egg in a shallow bowl and spread the whole wheat breadcrumbs mixed with garlic powder, salt, and pepper on a separate plate.

  • 4

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

  • 5

    Place the breaded eggplant slices on the prepared baking sheet and bake for 20-25 minutes until crispy, flipping halfway through.

  • 6

    In a baking dish, layer the crispy eggplant slices with marinara sauce and low-fat mozzarella cheese.

  • 7

    Bake the layered dish for an additional 10 minutes, or until the cheese has melted and starts to brown.

  • 8

    Garnish with fresh basil sprigs before serving.