Baked Crispy Eggplant Parmesan Sandwich

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Crispy Eggplant Parmesan Sandwich

YOUR SOLIN GENERATED RECIPE

Baked Crispy Eggplant Parmesan Sandwich

Enjoy a modern twist on a classic favorite with tender, baked eggplant slices layered with a zesty marinara sauce and low-fat mozzarella, all nestled between a wholesome whole wheat bun. The crispy panko coating and a light egg white batter give you a satisfying crunch without the excess oil, making this sandwich a delicious and balanced meal perfect for lunch or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

477kcal
Protein
31.6g
Fat
6.8g
Carbs
68.3g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

3 large Egg Whites (~100g total)

0.25 cup Panko Breadcrumbs (approx. 15g)

1 Whole Wheat Bun (70g)

0.5 cup Marinara Sauce (125g)

1 oz Low-Fat Mozzarella Cheese (28g)

1 tsp Dried Oregano

1 tsp Garlic Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Slice the eggplant into 1/4 inch thick rounds and lightly salt them. Let sit for 10 minutes to draw out moisture, then pat dry with a paper towel.

  • 2

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 3

    In a shallow bowl, whisk the egg whites. In another shallow dish, combine panko breadcrumbs, dried oregano, and garlic powder.

  • 4

    Dip each eggplant slice into the egg whites, allowing the excess to drip off, then coat evenly with the seasoned panko breadcrumbs.

  • 5

    Place the breaded eggplant slices on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until crisp and lightly golden.

  • 6

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

  • 7

    To assemble the sandwich, split the whole wheat bun. Place a layer of baked eggplant slices on the bottom half, spoon over the warm marinara sauce, and sprinkle the low-fat mozzarella cheese on top.

  • 8

    Optionally, return the assembled sandwich (open-faced) to the oven for 3-5 minutes to melt the cheese slightly before serving.

  • 9

    Serve immediately and enjoy the balanced crunch and flavor.

Baked Crispy Eggplant Parmesan Sandwich

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Crispy Eggplant Parmesan Sandwich

YOUR SOLIN GENERATED RECIPE

Baked Crispy Eggplant Parmesan Sandwich

Enjoy a modern twist on a classic favorite with tender, baked eggplant slices layered with a zesty marinara sauce and low-fat mozzarella, all nestled between a wholesome whole wheat bun. The crispy panko coating and a light egg white batter give you a satisfying crunch without the excess oil, making this sandwich a delicious and balanced meal perfect for lunch or dinner.

NUTRITION

477kcal
Protein
31.6g
Fat
6.8g
Carbs
68.3g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

3 large Egg Whites (~100g total)

0.25 cup Panko Breadcrumbs (approx. 15g)

1 Whole Wheat Bun (70g)

0.5 cup Marinara Sauce (125g)

1 oz Low-Fat Mozzarella Cheese (28g)

1 tsp Dried Oregano

1 tsp Garlic Powder

PREPARATION

  • 1

    Slice the eggplant into 1/4 inch thick rounds and lightly salt them. Let sit for 10 minutes to draw out moisture, then pat dry with a paper towel.

  • 2

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 3

    In a shallow bowl, whisk the egg whites. In another shallow dish, combine panko breadcrumbs, dried oregano, and garlic powder.

  • 4

    Dip each eggplant slice into the egg whites, allowing the excess to drip off, then coat evenly with the seasoned panko breadcrumbs.

  • 5

    Place the breaded eggplant slices on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until crisp and lightly golden.

  • 6

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

  • 7

    To assemble the sandwich, split the whole wheat bun. Place a layer of baked eggplant slices on the bottom half, spoon over the warm marinara sauce, and sprinkle the low-fat mozzarella cheese on top.

  • 8

    Optionally, return the assembled sandwich (open-faced) to the oven for 3-5 minutes to melt the cheese slightly before serving.

  • 9

    Serve immediately and enjoy the balanced crunch and flavor.