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 lighter twist on a classic Italian favorite. This crispy baked eggplant parmesan sandwich features tender, oven-roasted eggplant rounds dipped in an egg and whole wheat breadcrumb coating, layered with melty part-skim mozzarella and fresh tomato slices on a toasted whole wheat base. Each bite offers a satisfying crunch and a burst of savory flavor balanced by wholesome ingredients.

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NUTRITION

454kcal
Protein
30.6g
Fat
14.5g
Carbs
48.7g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

2 Eggs

1/4 cup Whole Wheat Breadcrumbs

1/2 cup Shredded Part-Skim Mozzarella

1 slice Whole Wheat Bread

1 medium Tomato (sliced)

2 sprays Olive Oil

3 leaves Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    In a shallow bowl, beat the eggs. In another dish, place the whole wheat breadcrumbs.

  • 4

    Dip each eggplant slice first in the beaten eggs then coat evenly with breadcrumbs.

  • 5

    Place the coated eggplant slices on a baking sheet lined with parchment paper. Lightly spray with olive oil.

  • 6

    Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the eggplant is tender and the coating is crispy.

  • 7

    Meanwhile, toast the whole wheat bread lightly.

  • 8

    Once the eggplant is done, layer a baked slice on the toasted bread, sprinkle the shredded mozzarella evenly on top, add tomato slices, and garnish with fresh basil leaves.

  • 9

    Optional: Broil the assembled sandwich for 2 minutes to melt the cheese slightly before serving.

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 lighter twist on a classic Italian favorite. This crispy baked eggplant parmesan sandwich features tender, oven-roasted eggplant rounds dipped in an egg and whole wheat breadcrumb coating, layered with melty part-skim mozzarella and fresh tomato slices on a toasted whole wheat base. Each bite offers a satisfying crunch and a burst of savory flavor balanced by wholesome ingredients.

NUTRITION

454kcal
Protein
30.6g
Fat
14.5g
Carbs
48.7g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

2 Eggs

1/4 cup Whole Wheat Breadcrumbs

1/2 cup Shredded Part-Skim Mozzarella

1 slice Whole Wheat Bread

1 medium Tomato (sliced)

2 sprays Olive Oil

3 leaves Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    In a shallow bowl, beat the eggs. In another dish, place the whole wheat breadcrumbs.

  • 4

    Dip each eggplant slice first in the beaten eggs then coat evenly with breadcrumbs.

  • 5

    Place the coated eggplant slices on a baking sheet lined with parchment paper. Lightly spray with olive oil.

  • 6

    Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the eggplant is tender and the coating is crispy.

  • 7

    Meanwhile, toast the whole wheat bread lightly.

  • 8

    Once the eggplant is done, layer a baked slice on the toasted bread, sprinkle the shredded mozzarella evenly on top, add tomato slices, and garnish with fresh basil leaves.

  • 9

    Optional: Broil the assembled sandwich for 2 minutes to melt the cheese slightly before serving.