YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a satisfying twist on a classic with our Crispy Baked Eggplant Parmesan Sandwich. Tender eggplant slices are coated in a light almond flour and egg mixture, baked until perfectly crispy, and layered between a hearty whole wheat sandwich roll with rich marinara, melted part-skim mozzarella, and a sprinkle of sharp Parmesan. Every bite offers a delightful blend of textures and flavors—crispy edges, juicy interiors, and a savory, cheesy finish that's both comforting and nourishing.
INGREDIENTS
1 medium Eggplant (200g)
1 Whole Wheat Sandwich Roll (70g)
2 ounces Part-Skim Mozzarella Cheese, shredded
1 tablespoon grated Parmesan Cheese
1/4 cup Marinara Sauce (60g)
1 large Egg
2 tablespoons Almond Flour
PREPARATION
Preheat your oven to 425°F.
Slice the eggplant into 1/4-inch thick rounds. In a shallow bowl, whisk the egg. In another bowl, combine the almond flour with a pinch of salt and pepper.
Dip each eggplant slice into the egg, then lightly coat with the almond flour mixture.
Place the coated eggplant slices on a lined baking sheet and bake for 20-25 minutes or until they are golden and crispy, flipping halfway through.
While the eggplant is baking, slice the whole wheat sandwich roll in half and lightly toast it.
Once the eggplant slices are ready, layer a few slices on the bottom half of the roll. Spoon on the marinara sauce, then sprinkle the shredded part-skim mozzarella evenly on top.
Sprinkle the grated Parmesan over the cheese. Optionally, place the assembled open-faced sandwich under the broiler for 2-3 minutes to melt the cheeses slightly.
Top with the other half of the roll, slice if desired, and serve immediately.