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

Savor a satisfying twist on a classic Italian favorite with a crispy baked eggplant layered between wholesome whole wheat bread, turkey breast, melted light mozzarella, and tangy marinara sauce. This sandwich delivers an appetizing crunch, rich tomato aroma, and melty, gooey cheese charm – perfect for a balanced breakfast, lunch, or dinner.

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NUTRITION

486kcal
Protein
40.1g
Fat
12.2g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (~150g)

2 slices Whole Wheat Bread

1 oz Light Mozzarella Cheese

1/4 cup Marinara Sauce

1/4 cup Whole Wheat Breadcrumbs

2 oz Turkey Breast Slices

Olive Oil Spray

3 Fresh Basil Leaves

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly salt them and let sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    Brush eggplant slices lightly with olive oil spray. Dredge each slice in whole wheat breadcrumbs, ensuring an even coating.

  • 4

    Place the breaded eggplant on a baking sheet lined with parchment paper. Bake for 20 minutes, flipping halfway, until they are golden and crispy.

  • 5

    Meanwhile, lightly toast the whole wheat bread slices.

  • 6

    Spread a thin layer of marinara sauce over one side of each slice of bread. On one slice, layer the turkey breast slices, followed by a baked eggplant slice, then the mozzarella cheese. Top with a few torn basil leaves.

  • 7

    Place the assembled sandwich under a broiler for 2-3 minutes until the cheese melts and the sandwich is heated through.

  • 8

    Remove from the broiler, top with the remaining bread slice, slice in half, and serve warm.

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

Savor a satisfying twist on a classic Italian favorite with a crispy baked eggplant layered between wholesome whole wheat bread, turkey breast, melted light mozzarella, and tangy marinara sauce. This sandwich delivers an appetizing crunch, rich tomato aroma, and melty, gooey cheese charm – perfect for a balanced breakfast, lunch, or dinner.

NUTRITION

486kcal
Protein
40.1g
Fat
12.2g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (~150g)

2 slices Whole Wheat Bread

1 oz Light Mozzarella Cheese

1/4 cup Marinara Sauce

1/4 cup Whole Wheat Breadcrumbs

2 oz Turkey Breast Slices

Olive Oil Spray

3 Fresh Basil Leaves

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly salt them and let sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    Brush eggplant slices lightly with olive oil spray. Dredge each slice in whole wheat breadcrumbs, ensuring an even coating.

  • 4

    Place the breaded eggplant on a baking sheet lined with parchment paper. Bake for 20 minutes, flipping halfway, until they are golden and crispy.

  • 5

    Meanwhile, lightly toast the whole wheat bread slices.

  • 6

    Spread a thin layer of marinara sauce over one side of each slice of bread. On one slice, layer the turkey breast slices, followed by a baked eggplant slice, then the mozzarella cheese. Top with a few torn basil leaves.

  • 7

    Place the assembled sandwich under a broiler for 2-3 minutes until the cheese melts and the sandwich is heated through.

  • 8

    Remove from the broiler, top with the remaining bread slice, slice in half, and serve warm.