YOUR SOLIN GENERATED RECIPE
Healthy Crispy Eggplant Parmesan Sandwich
Savor a delightful twist on a classic Italian favorite with this Healthy Crispy Eggplant Parmesan Sandwich. Tender, baked eggplant rounds are lightly breaded with whole wheat breadcrumbs and egg white, then layered with a vibrant marinara sauce, fresh mozzarella, and a lean turkey patty, all nestled between a wholesome whole wheat roll. The fresh basil topping adds an aromatic finish to this balanced, nutrient-packed meal.
INGREDIENTS
150g Eggplant
1 large Egg White
30g Whole Wheat Breadcrumbs
80g Marinara Sauce (1/3 cup)
1 oz Part-Skim Mozzarella Cheese
3 oz Lean Ground Turkey Patty
1 Whole Wheat Sandwich Roll (60g)
Olive Oil Spray
Fresh Basil Leaves
PREPARATION
Preheat the oven to 425°F (220°C). Slice the eggplant into 1/4-inch thick rounds and lightly salt them to remove excess moisture; let sit for 10 minutes and then pat dry.
In a shallow bowl, whisk the egg white and add the whole wheat breadcrumbs. Dip each eggplant slice into the mixture, ensuring an even coating.
Place the breaded eggplant slices on a parchment-lined baking sheet and lightly spray with olive oil. Bake for 20-25 minutes until the eggplant is tender and crispy, flipping halfway through.
While the eggplant is baking, cook the lean ground turkey patty in a non-stick pan over medium heat until fully cooked, about 4-5 minutes per side. Season lightly with salt and pepper.
To assemble, split the whole wheat sandwich roll and layer on a few spoonfuls of marinara sauce, followed by the baked eggplant slices, the cooked turkey patty, and the mozzarella cheese.
Place the assembled sandwich briefly under a broiler or in the oven for 2-3 minutes until the cheese begins to melt.
Garnish with fresh basil leaves and serve warm.