YOUR SOLIN GENERATED RECIPE
Crispy Eggplant Parmesan Sandwich
A delicious twist on the classic Italian favorite, featuring tender, oven-crisp eggplant layered with a rich tomato marinara and melted low-fat mozzarella, all nestled between a hearty whole-grain bun. This satisfying sandwich is perfect any time of day and strikes a great balance between indulgence and clean eating.
INGREDIENTS
150g Eggplant
1 Whole Grain Bun (approx. 60g)
2 slices Part-Skim Mozzarella Cheese (56g total)
1/4 cup Marinara Sauce (62g)
1 large Egg
2 tbsp Almond Flour
Olive Oil Spray
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly spray with olive oil.
Slice the eggplant into 1/4-inch thick rounds. Season each side with salt and pepper.
In a shallow dish, whisk together the egg. In another plate, spread the almond flour.
Dip each eggplant slice in the egg, letting excess drip off, then coat evenly with almond flour.
Place the coated eggplant slices on the prepared baking sheet and lightly spray the tops with olive oil spray.
Bake for 20-25 minutes, flipping halfway, until the eggplant is crispy and golden.
While the eggplant bakes, warm the marinara sauce in a small saucepan over low heat.
Lightly toast the whole grain bun. Once toasted, layer the baked eggplant slices on the bottom half.
Top with warm marinara sauce and place the mozzarella cheese slices over the eggplant. If desired, return the assembled open-faced sandwich to the oven for 2-3 minutes to melt the cheese.
Finish by topping with the bun's top half and enjoy your crispy eggplant parmesan sandwich.