YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a flavorful twist on a classic Italian favorite with our Crispy Baked Eggplant Parmesan Sandwich. Tender, lightly breaded eggplant slices are baked to perfection and layered between toasted whole wheat bread with a vibrant marinara sauce and melted part-skim mozzarella. A satisfying dish that balances crisp textures with melty, savory cheese——perfect for any meal of the day.
INGREDIENTS
0.5 medium Eggplant (~150g)
2 oz Part-skim Mozzarella Cheese
2 slices Whole Wheat Bread
1/4 cup Marinara Sauce
2 tbsp Almond Flour
2 Egg Whites
Seasonings: Dried Basil, Garlic Powder, Salt & Pepper
PREPARATION
Preheat oven to 425°F and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds and lightly season with salt, pepper, and a pinch of garlic powder.
In a shallow bowl, whisk together the egg whites with a bit of salt and pepper.
In another small bowl, combine almond flour with dried basil (and a touch of garlic powder if desired).
Dip each eggplant slice first into the egg white mixture, then coat evenly with the almond flour blend.
Place the coated eggplant slices on the prepared baking sheet and bake for about 20 minutes, or until crispy and tender, flipping halfway through.
Lightly toast the whole wheat bread slices in a toaster or on a skillet.
Spread a layer of marinara sauce on one slice of bread, top with the baked eggplant slices, and evenly distribute the part-skim mozzarella cheese on top.
For an extra melty finish, place the assembled sandwich under the broiler for 3-5 minutes until the cheese softens and begins to brown slightly.
Close the sandwich with the remaining bread slice, slice in half if desired, and serve warm.