YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a hearty and flavorful twist on a classic favorite with our Crispy Baked Eggplant Parmesan Sandwich. Tender, lightly breaded eggplant slices are baked until crispy, then layered with rich marinara sauce, melty part-skim mozzarella, and a sprinkle of Parmesan. All nestled between whole wheat bread slices, this satisfying creation is a delightful blend of textures and Italian-inspired flavors — perfect for a balanced meal any time of day.
INGREDIENTS
1 medium Eggplant (150g)
2 slices Whole Wheat Bread (60g total)
2 oz Part-Skim Mozzarella Cheese (56g total)
1/4 cup Marinara Sauce (60g)
1 tbsp Grated Parmesan Cheese (5g)
1 large Egg (50g)
1/4 cup ground Rolled Oats (20g)
Olive Oil Cooking Spray
PREPARATION
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with olive oil cooking spray.
Slice the eggplant into 1/4-inch thick rounds. In a shallow bowl, beat the egg. In another shallow bowl, mix the ground rolled oats with a pinch of salt and pepper.
Dip each eggplant slice into the beaten egg, then coat evenly in the oats mixture.
Place the breaded eggplant slices on the baking sheet and lightly spray the tops with olive oil cooking spray.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the eggplant is tender and the coating is crispy.
While the eggplant bakes, lightly toast the whole wheat bread slices.
Assemble the sandwich by layering the baked eggplant, marinara sauce, part-skim mozzarella cheese, and a sprinkle of grated Parmesan on one slice of bread. Top with the other slice.
Return the assembled sandwich to the oven for an additional 3-5 minutes if a melted cheese texture is desired, or serve immediately.