YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Hero
Enjoy a satisfying twist on a classic Italian favorite with crisp baked eggplant layered with a rich marinara sauce, melted part-skim mozzarella, a sprinkle of sharp Parmesan, and a crunchy whole wheat breadcrumb crust, all tucked inside a high-protein hero roll. This dish delivers comforting flavor and texture with each bite while keeping your nutritional goals in focus.
INGREDIENTS
1 serving (150g) Eggplant
1/2 cup (125g) Marinara Sauce
1.5 ounce (42g) Part-Skim Mozzarella
1 tablespoon (5g) Grated Parmesan Cheese
1/4 cup (28g) Whole Wheat Breadcrumbs
1 High-Protein Whole Wheat Hero Roll (70g)
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 the slices and let them sit for 10 minutes to draw out moisture. Pat dry with a paper towel.
In a shallow bowl, add the whole wheat breadcrumbs. Optional: lightly spray the eggplant slices with olive oil to help the crumbs adhere.
Coat each eggplant slice evenly on both sides with the breadcrumbs.
Place the crumb-coated eggplant slices on the prepared baking sheet. Bake for 20 minutes, flipping halfway, until the slices are lightly golden and crispy.
While the eggplant bakes, warm the marinara sauce in a small pot over low heat.
Once baked, layer the eggplant slices on a serving plate. Spoon marinara sauce over the slices, sprinkle evenly with part-skim mozzarella, and add the grated Parmesan on top.
Return the layered eggplant to the oven for an additional 5 minutes or until the cheese is melty and slightly bubbly.
Slice the high-protein whole wheat hero roll in half and, if desired, lightly toast it. Place the baked eggplant Parmesan between the roll halves.
Serve immediately and enjoy your balanced, satisfying hero sandwich.