YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a delightful twist on the classic eggplant parm with this crispy baked eggplant sandwich. Layers of tender, oven-roasted eggplant, savory marinara, melty part-skim mozzarella, and a protein-packed firm tofu patty come together between hearty whole wheat bread. Finished with a light brush of olive oil and fresh basil, this dish is perfectly balanced for a nutritious meal any time of day.
INGREDIENTS
1 medium Eggplant (150g)
2 slices Whole Wheat Bread (112g total)
1/4 cup Marinara Sauce (62g)
1/2 cup shredded Part-Skim Mozzarella (56g)
4 ounces Extra-Firm Tofu (113g)
1 tsp Olive Oil (5g)
Fresh Basil Leaves (a few)
PREPARATION
Preheat your oven to 425°F (220°C).
Slice the eggplant into 1/4-inch thick rounds. Brush both sides lightly with olive oil and place on a baking sheet lined with parchment paper.
Bake the eggplant slices for 20-25 minutes, flipping halfway through, until they are tender and slightly crispy on the edges.
While the eggplant bakes, slice the tofu into 1/4-inch thick pieces. Optionally, season with a pinch of salt and pepper, and quickly pan-sear on a non-stick skillet for 2 minutes on each side to firm up the texture.
Lightly toast the whole wheat bread slices in the oven or toaster.
Assemble the sandwich by layering baked eggplant, tofu slices, marinara sauce, and shredded mozzarella on one slice of bread. Place a few fresh basil leaves on top.
Place the assembled sandwich back into the oven for 3-5 minutes, just until the mozzarella starts to melt.
Top with the second slice of bread, slice in half if desired, and serve immediately.