YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a delicious eggplant Parmesan sandwich that layers tender, baked eggplant slices with rich marinara, melted part-skim mozzarella, and a protein-enhancing tofu slice, all nestled in a hearty whole grain ciabatta roll. This satisfying creation brings together a balance of textures and savory flavors for a wholesome meal any time of day.
INGREDIENTS
1 medium Eggplant (~120g)
1/2 cup Marinara Sauce (~125g)
2 ounces Part-Skim Mozzarella Cheese (~56g)
4 ounces Extra Firm Tofu (~113g)
1 Whole Grain Ciabatta Roll (~100g)
2 tablespoons Panko Breadcrumbs
1 teaspoon Italian Seasoning
3 sprays Olive Oil
PREPARATION
Preheat your oven to 425°F (220°C). Slice the eggplant into 1/4 inch rounds. Lightly spray both sides with olive oil and sprinkle with Italian seasoning.
Arrange eggplant slices on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until golden and tender.
While the eggplant bakes, press the extra firm tofu to drain excess moisture. Slice the tofu into 1/4 inch thick pieces and lightly coat with panko breadcrumbs.
Heat a non-stick skillet over medium heat and spray with a small amount of olive oil. Sauté the tofu slices for 3-4 minutes on each side until they turn golden and crispy.
Warm the marinara sauce in a small saucepan over low heat.
Slice the ciabatta roll in half. On the bottom half, layer the baked eggplant slices, then add the crispy tofu slices, pour the warmed marinara sauce over the top, and layer the part-skim mozzarella cheese.
Place the sandwich (open-faced) under a broiler for 2-3 minutes until the cheese is melted and bubbly. If you prefer a closed sandwich, assemble the top half after melting the cheese.
Serve immediately and enjoy your savory crispy baked eggplant Parmesan sandwich.