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 healthier twist on the classic Eggplant Parmesan sandwich. This version features tender baked eggplant rounds, lightly coated in almond flour for a satisfying crunch, layered with a rich marinara sauce and melty low‐fat mozzarella, all nestled inside a warm whole grain pita. A balanced, flavorful meal that's both comforting and nutritious.

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NUTRITION

584kcal
Protein
33.2g
Fat
30.2g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (120g)

1/4 cup Almond Flour (28g)

1 large Egg (50g)

1/2 cup Marinara Sauce (125g)

1/2 cup Low-Fat Mozzarella Cheese (56g)

1 Whole Grain Pita (40g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into ¼-inch thick rounds. Pat the slices dry using paper towels.

  • 3

    Set up a dipping station: In one bowl, lightly beat the egg; in a separate shallow dish, add the almond flour.

  • 4

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

  • 5

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

  • 6

    Bake the eggplant slices for 20-25 minutes, flipping halfway through, until crispy and golden.

  • 7

    Meanwhile, warm the marinara sauce in a small saucepan over low heat.

  • 8

    Once the eggplant slices are baked, layer a few pieces on the bottom of your whole grain pita. Spoon a layer of warmed marinara sauce over the eggplant and sprinkle with low-fat mozzarella cheese.

  • 9

    Optionally, return the assembled sandwich to the oven for 3-5 minutes to melt the cheese slightly.

  • 10

    Serve immediately and enjoy your nutritious, crispy baked eggplant parmesan sandwich.

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 healthier twist on the classic Eggplant Parmesan sandwich. This version features tender baked eggplant rounds, lightly coated in almond flour for a satisfying crunch, layered with a rich marinara sauce and melty low‐fat mozzarella, all nestled inside a warm whole grain pita. A balanced, flavorful meal that's both comforting and nutritious.

NUTRITION

584kcal
Protein
33.2g
Fat
30.2g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (120g)

1/4 cup Almond Flour (28g)

1 large Egg (50g)

1/2 cup Marinara Sauce (125g)

1/2 cup Low-Fat Mozzarella Cheese (56g)

1 Whole Grain Pita (40g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into ¼-inch thick rounds. Pat the slices dry using paper towels.

  • 3

    Set up a dipping station: In one bowl, lightly beat the egg; in a separate shallow dish, add the almond flour.

  • 4

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

  • 5

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

  • 6

    Bake the eggplant slices for 20-25 minutes, flipping halfway through, until crispy and golden.

  • 7

    Meanwhile, warm the marinara sauce in a small saucepan over low heat.

  • 8

    Once the eggplant slices are baked, layer a few pieces on the bottom of your whole grain pita. Spoon a layer of warmed marinara sauce over the eggplant and sprinkle with low-fat mozzarella cheese.

  • 9

    Optionally, return the assembled sandwich to the oven for 3-5 minutes to melt the cheese slightly.

  • 10

    Serve immediately and enjoy your nutritious, crispy baked eggplant parmesan sandwich.