Crispy Eggplant Parmesan Whole Wheat Sandwich

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

Crispy Eggplant Parmesan Whole Wheat Sandwich

YOUR SOLIN GENERATED RECIPE

Crispy Eggplant Parmesan Whole Wheat Sandwich

Enjoy a modern twist on the classic Italian favorite in sandwich form! Crispy baked eggplant, lightly coated in whole wheat breadcrumbs and baked to perfection, is layered on hearty whole wheat bread with a zesty marinara sauce, melty part-skim mozzarella, a sprinkle of parmesan, and fresh basil. This satisfying creation balances crisp textures and savory flavors, making it a great choice for a filling meal.

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NUTRITION

512kcal
Protein
30.6g
Fat
16.9g
Carbs
63.8g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (approx 150g)

2 slices Whole Wheat Bread

1/3 cup Marinara Sauce (approx 80g)

1 oz Part-Skim Mozzarella Cheese

0.5 oz Parmesan Cheese

1/4 cup Whole Wheat Breadcrumbs

1 large Egg

4 fresh Basil leaves

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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. Place them on the baking sheet.

  • 3

    In a shallow bowl, beat the egg. In another bowl, spread out the whole wheat breadcrumbs.

  • 4

    Dip each eggplant slice first in the egg, allowing the excess to drip off, then coat evenly with the breadcrumbs.

  • 5

    Bake the breaded eggplant slices in the preheated oven for 20-25 minutes, flipping halfway through, until they are crisp and golden.

  • 6

    While the eggplant is baking, lightly toast the whole wheat bread slices.

  • 7

    Assemble the sandwich by spreading marinara sauce on the toasted bread, layering on the baked eggplant slices, topping with mozzarella and a sprinkle of parmesan, and finishing with fresh basil leaves.

  • 8

    Optionally, broil the assembled sandwich for 2-3 minutes to melt the cheeses slightly. Serve warm.

Crispy Eggplant Parmesan Whole Wheat Sandwich

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

Crispy Eggplant Parmesan Whole Wheat Sandwich

YOUR SOLIN GENERATED RECIPE

Crispy Eggplant Parmesan Whole Wheat Sandwich

Enjoy a modern twist on the classic Italian favorite in sandwich form! Crispy baked eggplant, lightly coated in whole wheat breadcrumbs and baked to perfection, is layered on hearty whole wheat bread with a zesty marinara sauce, melty part-skim mozzarella, a sprinkle of parmesan, and fresh basil. This satisfying creation balances crisp textures and savory flavors, making it a great choice for a filling meal.

NUTRITION

512kcal
Protein
30.6g
Fat
16.9g
Carbs
63.8g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (approx 150g)

2 slices Whole Wheat Bread

1/3 cup Marinara Sauce (approx 80g)

1 oz Part-Skim Mozzarella Cheese

0.5 oz Parmesan Cheese

1/4 cup Whole Wheat Breadcrumbs

1 large Egg

4 fresh Basil leaves

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. Place them on the baking sheet.

  • 3

    In a shallow bowl, beat the egg. In another bowl, spread out the whole wheat breadcrumbs.

  • 4

    Dip each eggplant slice first in the egg, allowing the excess to drip off, then coat evenly with the breadcrumbs.

  • 5

    Bake the breaded eggplant slices in the preheated oven for 20-25 minutes, flipping halfway through, until they are crisp and golden.

  • 6

    While the eggplant is baking, lightly toast the whole wheat bread slices.

  • 7

    Assemble the sandwich by spreading marinara sauce on the toasted bread, layering on the baked eggplant slices, topping with mozzarella and a sprinkle of parmesan, and finishing with fresh basil leaves.

  • 8

    Optionally, broil the assembled sandwich for 2-3 minutes to melt the cheeses slightly. Serve warm.