YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a delightful twist on a classic Italian favorite with this Crispy Baked Eggplant Parmesan Sandwich. Tender roasted eggplant, layered with a rich, zesty marinara sauce and melty part-skim mozzarella, is nestled between a lightly toasted mini whole wheat roll. Finished with a crisp breadcrumb coating and a hint of basil and oregano, this sandwich delivers a satisfying crunch and burst of flavor in every bite.
INGREDIENTS
1 medium Eggplant (200g)
1 Mini Whole Wheat Roll (70g)
1/2 cup Marinara Sauce
3 ounces Part-Skim Mozzarella
2 tbsp Whole Wheat Breadcrumbs
1 large Egg White
Olive Oil Spray
Pinch each of Dried Basil & Oregano
PREPARATION
Preheat the oven to 400°F.
Slice the eggplant into 1/4-inch thick rounds. Brush lightly with olive oil spray and season with salt and pepper.
Place the eggplant slices on a baking sheet and bake for 15 minutes until tender.
Meanwhile, lightly toast the mini whole wheat roll in the oven or on a pan.
Prepare a dredging station by whisking the egg white in a shallow bowl. In another bowl, combine the whole wheat breadcrumbs with a pinch of dried basil and oregano.
Dip each baked eggplant slice first in the egg white, then coat evenly with the breadcrumb mixture.
Return the coated eggplant slices to the oven and bake for an additional 10 minutes until crispy.
Assemble the sandwich by layering the crispy eggplant, a generous spoonful of marinara sauce, and the part-skim mozzarella on the toasted roll.
Optionally, place the assembled sandwich back in the oven for 3-5 minutes to melt the cheese slightly.
Serve warm and enjoy your flavorful Crispy Baked Eggplant Parmesan Sandwich.