YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a delicious and hearty sandwich featuring tender baked eggplant slices with a crispy almond flour coating, layered with savory marinara sauce, melted part-skim mozzarella, a sprinkle of Parmesan, and a protein boost from baked tofu. This sandwich strikes the perfect balance between flavors and texture, offering a satisfying bite that's both crispy and melty.
INGREDIENTS
0.5 medium Eggplant (150g)
4 ounces Extra-Firm Tofu (113g)
1 Whole Wheat Roll (60g)
1 ounce Part-Skim Mozzarella Cheese (28g)
0.5 cup Marinara Sauce (125g)
2 tablespoons Almond Flour (14g)
1 tablespoon Parmesan Cheese (5g)
1 teaspoon Olive Oil (5g)
PREPARATION
Preheat your oven to 400°F.
Slice the eggplant into 1/4-inch thick rounds. Brush each side lightly with olive oil.
In a shallow dish, mix the almond flour with a pinch of salt, pepper, and any dried herbs you enjoy.
Coat the eggplant slices evenly with the almond flour mixture.
Place the coated eggplant slices on a baking sheet lined with parchment paper and bake for about 20 minutes, flipping halfway, until they are tender and slightly crispy.
While the eggplant is baking, cut the extra-firm tofu into 1/4-inch slices. Season lightly with salt and pepper, then place on a separate baking sheet and bake for 15 minutes or until golden and firm.
Warm the marinara sauce in a small saucepan over low heat.
Toast the whole wheat roll lightly in the oven or on a pan.
Assemble the sandwich by layering the baked eggplant slices, baked tofu, and a generous spoonful of warm marinara sauce on the roll.
Sprinkle the part-skim mozzarella over the layers and add a dusting of Parmesan cheese on top.
Optionally, return the assembled sandwich to the oven for 3-5 minutes to melt the cheese, or enjoy it as is.
Serve immediately and enjoy your flavorful, protein-packed Eggplant Parmesan Sandwich.