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 delightful twist on a classic Italian favorite with this Crispy Baked Eggplant Parmesan Sandwich. Tender grilled chicken, lightly breaded eggplant, rich marinara sauce, and a touch of part-skim mozzarella come together between wholesome whole wheat bread for a meal that balances crisp textures and savory flavors.

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NUTRITION

451kcal
Protein
42.1g
Fat
10.5g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

3 ounces Grilled Chicken Breast

1/2 medium Eggplant

1/2 cup Marinara Sauce

1/4 cup shredded Part-Skim Mozzarella Cheese

2 tablespoons Whole Wheat Breadcrumbs

3 Fresh Basil Leaves

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4-inch rounds. Lightly coat both sides with a brushing of olive oil if desired and sprinkle the whole wheat breadcrumbs over them.

  • 3

    Place the breadcrumb-coated eggplant slices on a baking sheet lined with parchment paper and bake for about 15 minutes, flipping once halfway through until they become crispy and lightly browned.

  • 4

    While the eggplant bakes, warm the marinara sauce in a small saucepan over medium heat, then mix in chopped fresh basil for an extra burst of flavor.

  • 5

    Lightly toast the whole wheat bread slices in a toaster or oven.

  • 6

    Layer one slice of bread with the baked eggplant, followed by the grilled chicken breast slices, then drizzle with warmed marinara sauce and sprinkle shredded mozzarella cheese over the top.

  • 7

    Finish with the second slice of bread on top. Optionally, you can place the assembled sandwich back in the oven for 3-4 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 delightful twist on a classic Italian favorite with this Crispy Baked Eggplant Parmesan Sandwich. Tender grilled chicken, lightly breaded eggplant, rich marinara sauce, and a touch of part-skim mozzarella come together between wholesome whole wheat bread for a meal that balances crisp textures and savory flavors.

NUTRITION

451kcal
Protein
42.1g
Fat
10.5g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

3 ounces Grilled Chicken Breast

1/2 medium Eggplant

1/2 cup Marinara Sauce

1/4 cup shredded Part-Skim Mozzarella Cheese

2 tablespoons Whole Wheat Breadcrumbs

3 Fresh Basil Leaves

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4-inch rounds. Lightly coat both sides with a brushing of olive oil if desired and sprinkle the whole wheat breadcrumbs over them.

  • 3

    Place the breadcrumb-coated eggplant slices on a baking sheet lined with parchment paper and bake for about 15 minutes, flipping once halfway through until they become crispy and lightly browned.

  • 4

    While the eggplant bakes, warm the marinara sauce in a small saucepan over medium heat, then mix in chopped fresh basil for an extra burst of flavor.

  • 5

    Lightly toast the whole wheat bread slices in a toaster or oven.

  • 6

    Layer one slice of bread with the baked eggplant, followed by the grilled chicken breast slices, then drizzle with warmed marinara sauce and sprinkle shredded mozzarella cheese over the top.

  • 7

    Finish with the second slice of bread on top. Optionally, you can place the assembled sandwich back in the oven for 3-4 minutes to melt the cheese slightly before serving.