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 comforting twist on an Italian classic with layered baked eggplant, a light almond flour crisp, tangy marinara, melted low‐fat mozzarella, and a sprinkle of Parmesan, all nestled between wholesome whole wheat bread. This sandwich delivers satisfying textures and a burst of savory flavors with every bite.

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NUTRITION

537kcal
Protein
38.5g
Fat
20.7g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (150g)

2 slices Whole Wheat Bread (70g total)

2 ounces Low-Fat Mozzarella Cheese (56g)

1/8 cup Grated Parmesan Cheese (15g)

1/4 cup Marinara Sauce (62g)

1 large Egg (50g)

1 tablespoon Almond Flour (7g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Pat them dry with a paper towel.

  • 3

    In a shallow bowl, whisk the egg. In another small bowl, place the almond flour.

  • 4

    Dip each eggplant slice first in the egg, then lightly coat with almond flour.

  • 5

    Arrange the coated eggplant slices on a parchment-lined baking sheet and bake for 20 minutes, flipping halfway through until crisp and tender.

  • 6

    Once baked, layer a few eggplant slices on one slice of whole wheat bread. Top with a spoonful of marinara sauce, then add the low-fat mozzarella and sprinkle the grated Parmesan evenly.

  • 7

    Place the open-faced sandwich under the broiler for 2-3 minutes until the cheese melts and becomes bubbly.

  • 8

    Assemble the sandwich with the second slice of bread, cut in half if desired, and serve 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 comforting twist on an Italian classic with layered baked eggplant, a light almond flour crisp, tangy marinara, melted low‐fat mozzarella, and a sprinkle of Parmesan, all nestled between wholesome whole wheat bread. This sandwich delivers satisfying textures and a burst of savory flavors with every bite.

NUTRITION

537kcal
Protein
38.5g
Fat
20.7g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (150g)

2 slices Whole Wheat Bread (70g total)

2 ounces Low-Fat Mozzarella Cheese (56g)

1/8 cup Grated Parmesan Cheese (15g)

1/4 cup Marinara Sauce (62g)

1 large Egg (50g)

1 tablespoon Almond Flour (7g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Pat them dry with a paper towel.

  • 3

    In a shallow bowl, whisk the egg. In another small bowl, place the almond flour.

  • 4

    Dip each eggplant slice first in the egg, then lightly coat with almond flour.

  • 5

    Arrange the coated eggplant slices on a parchment-lined baking sheet and bake for 20 minutes, flipping halfway through until crisp and tender.

  • 6

    Once baked, layer a few eggplant slices on one slice of whole wheat bread. Top with a spoonful of marinara sauce, then add the low-fat mozzarella and sprinkle the grated Parmesan evenly.

  • 7

    Place the open-faced sandwich under the broiler for 2-3 minutes until the cheese melts and becomes bubbly.

  • 8

    Assemble the sandwich with the second slice of bread, cut in half if desired, and serve warm.