YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Hero
Savor this delicious twist on a classic with tender, crispy, baked eggplant slices, lightly breaded with whole wheat breadcrumbs and a hint of egg for binding. Layered with a vibrant homemade marinara sauce and melty part-skim mozzarella, all tucked between fresh whole grain bread, it’s a hearty and wholesome meal perfect for any time of the day.
INGREDIENTS
150g Eggplant
20g Whole Wheat Breadcrumbs
1 Egg (approx 50g)
2 oz Part-Skim Mozzarella
1/3 cup Marinara Sauce (80g)
2 slices Whole Grain Bread
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly salt and let them sit for 10 minutes to remove excess moisture, then pat dry with a paper towel.
In a shallow bowl, combine the whole wheat breadcrumbs. In a separate bowl, whisk the egg.
Dip each eggplant slice in the egg, then coat evenly with breadcrumbs. Place the breaded eggplant slices on the prepared baking sheet.
Bake the eggplant for 20-25 minutes, flipping halfway through, until crispy and golden.
While the eggplant bakes, warm the marinara sauce in a small pan over low heat.
Prepare your hero sandwich by layering the baked eggplant slices on one slice of whole grain bread. Spoon over the warmed marinara sauce and sprinkle evenly with the part-skim mozzarella.
Top with the second slice of bread. Optionally, for extra melty cheese, you can toast the assembled sandwich in a panini press or back in the oven for 5 minutes until the cheese softens.
Slice in half and serve immediately.