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 hearty and flavorful twist on the classic eggplant parmesan, featuring tender baked eggplant slices layered with robust marinara, melted part-skim mozzarella, and a sprinkle of Parmesan cheese, all nestled between wholesome whole wheat bread slices. This satisfying sandwich offers a delightful crunch with a tender, savory filling, perfect for any meal of the day.

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NUTRITION

627kcal
Protein
37g
Fat
24.1g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

0.5 medium Eggplant (approx 150g)

2 slices Whole Wheat Bread

1/2 cup Marinara Sauce

3 oz Part-Skim Mozzarella Cheese

1 tbsp Grated Parmesan Cheese

1/4 cup Whole Wheat Breadcrumbs

1 tsp 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. Lightly brush or spray both sides with olive oil.

  • 3

    Combine the whole wheat breadcrumbs with a pinch of salt and pepper. Dredge each eggplant slice in the breadcrumb mixture to coat evenly.

  • 4

    Arrange the breaded eggplant slices on the prepared baking sheet and bake for 20-25 minutes, flipping halfway, until golden and crispy.

  • 5

    While the eggplant bakes, warm the marinara sauce in a small saucepan over medium heat.

  • 6

    Toast the whole wheat bread slices until lightly crisp. Then, layer one slice with the baked eggplant, pour a layer of warm marinara sauce over it, sprinkle the mozzarella cheese evenly, and add a dusting of Parmesan cheese.

  • 7

    Optionally, return the assembled open-faced sandwich to the oven for 3-5 minutes just to melt the cheese further.

  • 8

    Serve immediately and enjoy your delicious, crispy baked eggplant parmesan sandwich.

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 hearty and flavorful twist on the classic eggplant parmesan, featuring tender baked eggplant slices layered with robust marinara, melted part-skim mozzarella, and a sprinkle of Parmesan cheese, all nestled between wholesome whole wheat bread slices. This satisfying sandwich offers a delightful crunch with a tender, savory filling, perfect for any meal of the day.

NUTRITION

627kcal
Protein
37g
Fat
24.1g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

0.5 medium Eggplant (approx 150g)

2 slices Whole Wheat Bread

1/2 cup Marinara Sauce

3 oz Part-Skim Mozzarella Cheese

1 tbsp Grated Parmesan Cheese

1/4 cup Whole Wheat Breadcrumbs

1 tsp 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. Lightly brush or spray both sides with olive oil.

  • 3

    Combine the whole wheat breadcrumbs with a pinch of salt and pepper. Dredge each eggplant slice in the breadcrumb mixture to coat evenly.

  • 4

    Arrange the breaded eggplant slices on the prepared baking sheet and bake for 20-25 minutes, flipping halfway, until golden and crispy.

  • 5

    While the eggplant bakes, warm the marinara sauce in a small saucepan over medium heat.

  • 6

    Toast the whole wheat bread slices until lightly crisp. Then, layer one slice with the baked eggplant, pour a layer of warm marinara sauce over it, sprinkle the mozzarella cheese evenly, and add a dusting of Parmesan cheese.

  • 7

    Optionally, return the assembled open-faced sandwich to the oven for 3-5 minutes just to melt the cheese further.

  • 8

    Serve immediately and enjoy your delicious, crispy baked eggplant parmesan sandwich.