YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a satisfying twist on a classic Italian favorite with our Crispy Baked Eggplant Parmesan Sandwich. Tender, baked eggplant meets a flavorful blend of marinara and melty part-skim mozzarella, sandwiched between hearty whole wheat bread and topped with a sprinkle of parmesan and fresh basil. A lighter yet delicious option that pairs perfectly with a side salad or your favorite soup.
INGREDIENTS
1/2 medium Eggplant (150g)
2 large Egg Whites (66g total)
1/4 cup dry Panko Breadcrumbs (15g)
1/4 cup Tomato Marinara Sauce (62g)
2 ounces Part-Skim Mozzarella Cheese (56g)
1 tablespoon Grated Parmesan Cheese (5g)
2 slices Whole Wheat Bread (56g total)
4 Fresh Basil Leaves
PREPARATION
Preheat your oven to 400°F. Slice the eggplant into 1/4-inch thick rounds and lightly salt them to draw out moisture.
Mix the egg whites in a shallow bowl. In another plate, spread the panko breadcrumbs.
Dip each eggplant slice first into the egg whites and then coat with the panko breadcrumbs. Place the coated slices on a baking sheet lined with parchment paper.
Bake the eggplant slices for about 20-25 minutes, flipping halfway through, until they are golden and crispy.
Lightly toast the whole wheat bread slices in the oven for the last 5 minutes of the eggplant baking time.
Assemble the sandwich by spreading the tomato marinara sauce evenly on the toasted bread, layering the baked eggplant slices, then topping with part-skim mozzarella cheese and a sprinkle of grated parmesan. Return the assembled sandwich to the oven for an additional 3-5 minutes to let the cheese melt.
Garnish with fresh basil leaves, slice, and serve immediately.