YOUR SOLIN GENERATED RECIPE
Crispy Roasted Eggplant Parmesan Sandwich
Enjoy a twist on a classic comfort food with this Crispy Roasted Eggplant Parmesan Sandwich. Tender roasted eggplant slices are lightly coated in a flavorful breadcrumb mixture and baked until crispy. Topped with melty part-skim mozzarella, a spoonful of tangy marinara sauce, and a dusting of Parmesan, all nestled in a wholesome whole wheat bun, this sandwich delivers a satisfying blend of textures and rich, savory flavors.
INGREDIENTS
150g Eggplant
2 tsp Olive Oil
2 tbsp Whole Wheat Breadcrumbs
3 oz Part-Skim Mozzarella
1/2 cup Marinara Sauce
1 tbsp Parmesan Cheese
1 Whole Wheat Bun
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Brush both sides lightly with olive oil.
Sprinkle the whole wheat breadcrumbs evenly over both sides of the eggplant slices for a crispy coating.
Place the breaded eggplant slices on the prepared baking sheet and roast in the oven for 20-25 minutes, flipping halfway, until golden and tender.
While the eggplant is roasting, warm the marinara sauce in a small saucepan over low heat.
Once the eggplant is done, assemble the sandwich by placing the roasted eggplant on the bottom half of a whole wheat bun.
Top the eggplant with the part-skim mozzarella, then spoon over the warm marinara sauce and sprinkle the grated Parmesan cheese.
Finish by placing the top half of the bun on the sandwich. Serve immediately and enjoy!