YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a lighter twist on a classic comfort food with our Crispy Baked Eggplant Parmesan Sandwich. Tender eggplant is coated in a crisp almond flour crust, baked to perfection, and topped with a zesty tomato sauce and melted low-fat mozzarella. Served on a whole grain bun, this satisfying sandwich is a flavorful balance of textures and vibrant tastes.
INGREDIENTS
0.5 medium Eggplant (200g)
0.25 cup Almond Flour (28g)
1 large Egg
0.33 cup Tomato Sauce (80g)
0.5 cup Low-Fat Mozzarella Cheese (56g)
1 Whole Grain Bun
Salt & Pepper to taste
1 tsp Italian Seasoning
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch rounds. Season both sides lightly with salt, pepper, and Italian seasoning.
Place the almond flour in a shallow dish. In another small bowl, beat the egg.
Dip each eggplant slice first into the beaten egg, letting the excess drip off, then dredge in almond flour ensuring a light, even coat.
Arrange the coated eggplant slices on the prepared baking sheet in a single layer. Bake for about 20 minutes, flipping halfway through, until the coating is crispy and the eggplant is tender.
While the eggplant bakes, warm the tomato sauce in a small saucepan over low heat.
To assemble the sandwich, layer the baked eggplant slices on the whole grain bun, spoon over the warmed tomato sauce, and sprinkle the low-fat mozzarella on top.
Optional: Place the assembled sandwich under the broiler for an additional 2-3 minutes to melt the cheese slightly.
Serve immediately and enjoy your delicious, crispy eggplant Parmesan sandwich.