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 delicious twist on the classic eggplant parmesan with this crispy baked version served between wholesome whole wheat bread slices. Layers of tender baked eggplant, savory marinara sauce, melted part-skim mozzarella, and lean turkey breast come together with a crunchy breadcrumb coating for a satisfying meal that's both flavorful and balanced.

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NUTRITION

552kcal
Protein
52.5g
Fat
12.8g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

2 slices Whole Wheat Bread

1/2 cup Part-Skim Mozzarella Cheese

3 ounces Lean Turkey Breast

1/3 cup Marinara Sauce

2 tbsp Whole Wheat Breadcrumbs

1 tsp Italian Seasoning

3 sprays Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly spray both sides with olive oil and sprinkle with Italian seasoning and a pinch of salt.

  • 3

    Coat the eggplant slices evenly with whole wheat breadcrumbs.

  • 4

    Place the prepared eggplant slices on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through, until crispy and golden.

  • 5

    While the eggplant bakes, warm the marinara sauce in a small saucepan on low heat.

  • 6

    Once the eggplant slices are done, layer them on one slice of whole wheat bread. Top with warmed marinara sauce, lean turkey breast slices, and a generous sprinkle of part-skim mozzarella cheese.

  • 7

    Place the assembled sandwich under a broiler for 2-3 minutes until the cheese melts and begins to lightly brown.

  • 8

    Remove from the oven, top with the second bread slice, and serve immediately.

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 delicious twist on the classic eggplant parmesan with this crispy baked version served between wholesome whole wheat bread slices. Layers of tender baked eggplant, savory marinara sauce, melted part-skim mozzarella, and lean turkey breast come together with a crunchy breadcrumb coating for a satisfying meal that's both flavorful and balanced.

NUTRITION

552kcal
Protein
52.5g
Fat
12.8g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

2 slices Whole Wheat Bread

1/2 cup Part-Skim Mozzarella Cheese

3 ounces Lean Turkey Breast

1/3 cup Marinara Sauce

2 tbsp Whole Wheat Breadcrumbs

1 tsp Italian Seasoning

3 sprays Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly spray both sides with olive oil and sprinkle with Italian seasoning and a pinch of salt.

  • 3

    Coat the eggplant slices evenly with whole wheat breadcrumbs.

  • 4

    Place the prepared eggplant slices on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through, until crispy and golden.

  • 5

    While the eggplant bakes, warm the marinara sauce in a small saucepan on low heat.

  • 6

    Once the eggplant slices are done, layer them on one slice of whole wheat bread. Top with warmed marinara sauce, lean turkey breast slices, and a generous sprinkle of part-skim mozzarella cheese.

  • 7

    Place the assembled sandwich under a broiler for 2-3 minutes until the cheese melts and begins to lightly brown.

  • 8

    Remove from the oven, top with the second bread slice, and serve immediately.