YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a delightful twist on a classic Italian favorite with our Crispy Baked Eggplant Parmesan Sandwich. Tender, lightly baked eggplant slices are layered with melty part-skim mozzarella, vibrant tomato sauce, and fresh basil between hearty whole wheat bread, then finished with a protein-boosting egg white wash. Each bite offers a satisfying crunch, savory flavors, and a balanced profile perfect for a nourishing meal.
INGREDIENTS
1/2 medium Eggplant (150g)
3 ounces Part-Skim Mozzarella Cheese (shredded)
2 slices Whole Wheat Bread
1/4 cup Tomato Sauce
1 large Egg White
5 Fresh Basil Leaves
Seasonings (Salt, Pepper, Garlic Powder, Italian Seasoning) to taste
PREPARATION
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly season both sides with salt, pepper, garlic powder, and Italian seasoning.
In a small bowl, whisk the egg white. Brush the eggplant slices lightly with the egg white to help achieve a crispy texture.
Place the eggplant slices on the baking sheet and bake for about 20 minutes, flipping halfway through, until they are golden and slightly crispy.
While the eggplant bakes, toast the whole wheat bread slices until lightly crisp.
Assemble the sandwich by spreading tomato sauce on one slice of toasted bread. Layer the baked eggplant, then sprinkle the shredded mozzarella evenly over the eggplant. Add fresh basil leaves on top.
Place the second slice of bread on top. Optionally, return the assembled sandwich to the oven for 3-5 minutes to melt the cheese slightly.
Remove from oven, slice in half if desired, and serve warm.