Crispy Eggplant Parmesan Sandwich

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Eggplant Parmesan Sandwich

YOUR SOLIN GENERATED RECIPE

Crispy Eggplant Parmesan Sandwich

A delightful twist on a classic Italian favorite, featuring crisp oven-baked eggplant slices lightly coated in almond flour, layered with melted low-fat mozzarella and tangy marinara sauce, all nestled between a whole wheat bun. This sandwich brings a satisfying crunch and comforting flavors perfect for any meal.

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NUTRITION

578kcal
Protein
35.7g
Fat
27.8g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

30g Almond Flour

1 Whole Egg

2 oz Low-Fat Mozzarella Cheese

1/4 cup Marinara Sauce

1 Whole Wheat Sandwich Bun (approx. 50g)

1 tsp Dried Basil

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly season with salt, pepper, dried basil, and garlic powder.

  • 3

    Place the whole egg in a shallow bowl and whisk lightly. In another shallow dish, add the almond flour.

  • 4

    Dip each eggplant slice into the egg, then coat it evenly with almond flour.

  • 5

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

  • 6

    While the eggplant is baking, split the whole wheat sandwich bun and warm it slightly in the oven or on a skillet.

  • 7

    Once the eggplant is done, layer a few slices onto the bottom half of the bun. Spoon marinara sauce over the eggplant, then top with low-fat mozzarella cheese.

  • 8

    Place the sandwich briefly back in the oven (or under a broiler) for 2-3 minutes, just until the cheese melts.

  • 9

    Assemble the sandwich, add extra fresh basil if desired, and serve immediately.

Crispy Eggplant Parmesan Sandwich

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Eggplant Parmesan Sandwich

YOUR SOLIN GENERATED RECIPE

Crispy Eggplant Parmesan Sandwich

A delightful twist on a classic Italian favorite, featuring crisp oven-baked eggplant slices lightly coated in almond flour, layered with melted low-fat mozzarella and tangy marinara sauce, all nestled between a whole wheat bun. This sandwich brings a satisfying crunch and comforting flavors perfect for any meal.

NUTRITION

578kcal
Protein
35.7g
Fat
27.8g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

30g Almond Flour

1 Whole Egg

2 oz Low-Fat Mozzarella Cheese

1/4 cup Marinara Sauce

1 Whole Wheat Sandwich Bun (approx. 50g)

1 tsp Dried Basil

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly season with salt, pepper, dried basil, and garlic powder.

  • 3

    Place the whole egg in a shallow bowl and whisk lightly. In another shallow dish, add the almond flour.

  • 4

    Dip each eggplant slice into the egg, then coat it evenly with almond flour.

  • 5

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

  • 6

    While the eggplant is baking, split the whole wheat sandwich bun and warm it slightly in the oven or on a skillet.

  • 7

    Once the eggplant is done, layer a few slices onto the bottom half of the bun. Spoon marinara sauce over the eggplant, then top with low-fat mozzarella cheese.

  • 8

    Place the sandwich briefly back in the oven (or under a broiler) for 2-3 minutes, just until the cheese melts.

  • 9

    Assemble the sandwich, add extra fresh basil if desired, and serve immediately.