Crispy Baked Eggplant Parmesan Sandwich

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

Crispy Baked Eggplant Parmesan Sandwich

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan Sandwich

Enjoy a deliciously satisfying twist on the classic eggplant parmesan with a crispy baked coating, melty mozzarella, and tangy marinara sauce, all packed between a wholesome whole-grain bun. This recipe delivers a hearty texture and rich flavor profile while keeping the macros balanced for your nutritional goals.

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NUTRITION

415kcal
Protein
22g
Fat
13.7g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

1 medium slice Eggplant (120g)

1 Whole-Grain Bun (70g)

1 large Egg

1/2 cup Marinara Sauce (125g)

3 slices Part-Skim Mozzarella Cheese

2 tablespoons Whole-Wheat Breadcrumbs

1 teaspoon Dried Italian Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/2-inch thick rounds. Lightly season with salt, pepper, and dried Italian herbs.

  • 3

    Prepare a shallow dish by beating the egg. In another shallow dish, spread the whole-wheat breadcrumbs.

  • 4

    Dip each eggplant slice first into the beaten egg, then coat evenly with breadcrumbs.

  • 5

    Place the coated eggplant slices on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until the coating is crispy and the eggplant is tender.

  • 6

    While the eggplant bakes, toast the whole-grain bun lightly in the oven or on a skillet.

  • 7

    Once baked, top the eggplant slices with marinara sauce and layer with 3 slices of mozzarella cheese. Place back in the oven for 3-5 minutes until the cheese melts.

  • 8

    Assemble the sandwich by placing the cheesy, saucy eggplant on the toasted bun. Add extra salt and pepper if needed, and serve immediately.

Crispy Baked Eggplant Parmesan Sandwich

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

Crispy Baked Eggplant Parmesan Sandwich

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan Sandwich

Enjoy a deliciously satisfying twist on the classic eggplant parmesan with a crispy baked coating, melty mozzarella, and tangy marinara sauce, all packed between a wholesome whole-grain bun. This recipe delivers a hearty texture and rich flavor profile while keeping the macros balanced for your nutritional goals.

NUTRITION

415kcal
Protein
22g
Fat
13.7g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

1 medium slice Eggplant (120g)

1 Whole-Grain Bun (70g)

1 large Egg

1/2 cup Marinara Sauce (125g)

3 slices Part-Skim Mozzarella Cheese

2 tablespoons Whole-Wheat Breadcrumbs

1 teaspoon Dried Italian Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/2-inch thick rounds. Lightly season with salt, pepper, and dried Italian herbs.

  • 3

    Prepare a shallow dish by beating the egg. In another shallow dish, spread the whole-wheat breadcrumbs.

  • 4

    Dip each eggplant slice first into the beaten egg, then coat evenly with breadcrumbs.

  • 5

    Place the coated eggplant slices on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until the coating is crispy and the eggplant is tender.

  • 6

    While the eggplant bakes, toast the whole-grain bun lightly in the oven or on a skillet.

  • 7

    Once baked, top the eggplant slices with marinara sauce and layer with 3 slices of mozzarella cheese. Place back in the oven for 3-5 minutes until the cheese melts.

  • 8

    Assemble the sandwich by placing the cheesy, saucy eggplant on the toasted bun. Add extra salt and pepper if needed, and serve immediately.