YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a modern twist on a classic Italian favorite with this Crispy Baked Eggplant Parmesan Sandwich. Tender baked eggplant slices are lightly breaded in panko, layered with a rich marinara sauce and a generous melt of low-fat mozzarella cheese, all nestled between a freshly baked whole grain roll. This wholesome sandwich delivers satisfying crunch and savory flavors, perfect for a balanced meal any time of the day.
INGREDIENTS
150g Eggplant
1/3 cup Marinara Sauce
3/4 cup Low-Fat Mozzarella Cheese
1 Whole Grain Roll
1/4 cup Panko Breadcrumbs
2 sprays Olive Oil
1 tsp Dried Italian Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4 to 1/2 inch thick rounds. Lightly season with salt, pepper, and dried Italian herbs.
Dredge the eggplant slices in panko breadcrumbs, pressing gently to adhere. Spray both sides lightly with olive oil spray.
Place the breaded eggplant slices on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
While the eggplant bakes, warm the marinara sauce in a small saucepan over medium heat.
Once the eggplant is ready, layer a few slices on the bottom half of the whole grain roll. Spoon a layer of warm marinara over the eggplant, then generously sprinkle the low-fat mozzarella cheese on top.
Return the assembled eggplant to the oven for an additional 3-5 minutes, or until the cheese is melted and bubbly.
Assemble the sandwich with the roll top, serve warm, and enjoy your crispy, flavorful Eggplant Parmesan Sandwich.