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

Enjoy a modern twist on the classic eggplant Parmesan with this crispy baked sandwich. Tender, lightly breaded eggplant slices are layered with melted part-skim mozzarella, a vibrant marinara sauce, and a dollop of creamy low‐fat ricotta, all nestled between a wholesome whole wheat bun. This fusion of flavors and textures brings savory comfort with a light and satisfying feel.

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NUTRITION

545kcal
Protein
35g
Fat
21g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

1 medium slice Eggplant (150g)

1 Whole Wheat Bun (60g)

3 ounces Part-Skim Mozzarella Cheese (85g)

1/2 cup Marinara Sauce (125g)

1/4 cup Light Breadcrumbs (15g)

1/4 cup Low-Fat Ricotta Cheese (62g)

Olive Oil Spray

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly spray both sides of the eggplant slices with olive oil spray.

  • 3

    Coat the eggplant slices evenly with light breadcrumbs on both sides for a crispy texture.

  • 4

    Place the breaded eggplant slices on the baking sheet and bake for 20-25 minutes, flipping halfway through until golden and crispy.

  • 5

    Warm the marinara sauce in a small saucepan over low heat.

  • 6

    Once baked, layer the eggplant slices with part-skim mozzarella cheese. Place under the broiler for 2-3 minutes to melt the cheese slightly.

  • 7

    Assemble the sandwich by spreading low-fat ricotta cheese on the bottom half of the whole wheat bun, then topping with the cheesy eggplant slices and a generous spoonful of marinara sauce.

  • 8

    Close the sandwich with the top bun and serve immediately while 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

Enjoy a modern twist on the classic eggplant Parmesan with this crispy baked sandwich. Tender, lightly breaded eggplant slices are layered with melted part-skim mozzarella, a vibrant marinara sauce, and a dollop of creamy low‐fat ricotta, all nestled between a wholesome whole wheat bun. This fusion of flavors and textures brings savory comfort with a light and satisfying feel.

NUTRITION

545kcal
Protein
35g
Fat
21g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

1 medium slice Eggplant (150g)

1 Whole Wheat Bun (60g)

3 ounces Part-Skim Mozzarella Cheese (85g)

1/2 cup Marinara Sauce (125g)

1/4 cup Light Breadcrumbs (15g)

1/4 cup Low-Fat Ricotta Cheese (62g)

Olive Oil Spray

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly spray both sides of the eggplant slices with olive oil spray.

  • 3

    Coat the eggplant slices evenly with light breadcrumbs on both sides for a crispy texture.

  • 4

    Place the breaded eggplant slices on the baking sheet and bake for 20-25 minutes, flipping halfway through until golden and crispy.

  • 5

    Warm the marinara sauce in a small saucepan over low heat.

  • 6

    Once baked, layer the eggplant slices with part-skim mozzarella cheese. Place under the broiler for 2-3 minutes to melt the cheese slightly.

  • 7

    Assemble the sandwich by spreading low-fat ricotta cheese on the bottom half of the whole wheat bun, then topping with the cheesy eggplant slices and a generous spoonful of marinara sauce.

  • 8

    Close the sandwich with the top bun and serve immediately while warm.