YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a delightful twist on the classic Eggplant Parmesan sandwich with a perfectly crisp, baked eggplant layer paired with a savory tofu cutlet, melty part-skim mozzarella, and rich marinara sauce, all nestled between wholesome whole-grain bread and garnished with fresh basil. This meal offers perfectly balanced textures and flavors for a nourishing, clean meal.
INGREDIENTS
1 medium slice Eggplant (100g)
1/4 cup Breadcrumbs (30g)
3 oz Extra-Firm Tofu (85g)
1/4 cup Marinara Sauce (60g)
2 oz Part-Skim Mozzarella Cheese (56g)
1 serving Whole-Grain Bread (2 slices, ~70g)
5 sprigs Fresh Basil
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplant into medium-thick slices. Lightly spray them with cooking spray.
Coat the eggplant slices with breadcrumbs, pressing gently to adhere.
Place the breaded eggplant on the prepared baking sheet and bake for about 20 minutes until crispy, flipping halfway through.
While the eggplant bakes, cut the extra-firm tofu into 3 oz slices. Season lightly with salt and pepper.
Place the tofu slices on another baking dish and bake for 15 minutes until firm and lightly golden.
Once baked, layer the bottom slice of whole-grain bread with a spread of marinara sauce, then add the crispy eggplant slice, followed by the baked tofu.
Top with the part-skim mozzarella cheese and return the assembly to the oven for 3-5 minutes or until the cheese melts.
Remove from the oven, garnish with fresh basil sprigs, top with the remaining bread, and serve warm.