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 delicious twist on the classic Eggplant Parmesan in this sandwich form. Tender, oven-baked eggplant is coated in a light breadcrumb mixture and layered with savory tomato sauce and melty low-fat mozzarella, all nestled between a wholesome whole grain bun. Indulgent textures and vibrant flavors come together in a satisfying meal that's both comforting and nutritious.

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NUTRITION

510kcal
Protein
35g
Fat
17.7g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

1 Whole Grain Bun

1/4 cup Tomato Sauce

2 ounces Low-Fat Mozzarella Cheese

1 large Egg

1/3 cup Whole-Wheat Breadcrumbs

1 tbsp Grated Parmesan Cheese

2 sprays Olive Oil

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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 1/4 inch thick rounds. Set aside.

  • 3

    In a shallow bowl, whisk the egg. In another bowl, combine the whole-wheat breadcrumbs with grated Parmesan cheese.

  • 4

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

  • 5

    Place the coated eggplant slices on the prepared baking sheet and lightly spray both sides with olive oil.

  • 6

    Bake in the preheated oven for 20 minutes, flipping halfway through, until the eggplant is golden and crispy.

  • 7

    While the eggplant bakes, lightly warm the tomato sauce in a small saucepan over low heat.

  • 8

    To assemble the sandwich, split the whole grain bun and layer the baked eggplant slices with tomato sauce and low-fat mozzarella cheese.

  • 9

    Place the assembled sandwich under the broiler for 1-2 minutes, just until the cheese melts slightly.

  • 10

    Remove from the oven and serve warm.

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 delicious twist on the classic Eggplant Parmesan in this sandwich form. Tender, oven-baked eggplant is coated in a light breadcrumb mixture and layered with savory tomato sauce and melty low-fat mozzarella, all nestled between a wholesome whole grain bun. Indulgent textures and vibrant flavors come together in a satisfying meal that's both comforting and nutritious.

NUTRITION

510kcal
Protein
35g
Fat
17.7g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

1 Whole Grain Bun

1/4 cup Tomato Sauce

2 ounces Low-Fat Mozzarella Cheese

1 large Egg

1/3 cup Whole-Wheat Breadcrumbs

1 tbsp Grated Parmesan Cheese

2 sprays Olive Oil

PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/4 inch thick rounds. Set aside.

  • 3

    In a shallow bowl, whisk the egg. In another bowl, combine the whole-wheat breadcrumbs with grated Parmesan cheese.

  • 4

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

  • 5

    Place the coated eggplant slices on the prepared baking sheet and lightly spray both sides with olive oil.

  • 6

    Bake in the preheated oven for 20 minutes, flipping halfway through, until the eggplant is golden and crispy.

  • 7

    While the eggplant bakes, lightly warm the tomato sauce in a small saucepan over low heat.

  • 8

    To assemble the sandwich, split the whole grain bun and layer the baked eggplant slices with tomato sauce and low-fat mozzarella cheese.

  • 9

    Place the assembled sandwich under the broiler for 1-2 minutes, just until the cheese melts slightly.

  • 10

    Remove from the oven and serve warm.