Crispy Roasted Eggplant Parmesan Sandwich

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Eggplant Parmesan Sandwich

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Eggplant Parmesan Sandwich

Savor a delicious twist on a classic favorite. Tender eggplant rounds are coated in whole wheat panko breadcrumbs and roasted to a satisfying crisp, then layered with zesty tomato sauce, melty mozzarella, and aromatic Parmesan. Sliced grilled chicken adds a hearty protein boost, all embraced by wholesome whole wheat bread for a balanced, comforting meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

525kcal
Protein
53.9g
Fat
12.4g
Carbs
60.5g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

3 oz Grilled Chicken Breast

2 slices Whole Wheat Bread

1 oz Part-Skim Mozzarella Cheese

1 tbsp Parmesan Cheese

1/2 cup Tomato Sauce

1/4 cup Whole Wheat Panko Breadcrumbs

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4-inch rounds. Lightly coat each slice with a thin layer of olive oil spray (optional) and then dredge in whole wheat panko breadcrumbs. Arrange the breaded eggplant slices on a baking sheet lined with parchment paper.

  • 3

    Roast the eggplant in the preheated oven for about 20-25 minutes, flipping halfway, until they are golden and crispy.

  • 4

    While the eggplant is roasting, warm the tomato sauce in a small saucepan over low heat and prepare the grilled chicken by slicing it into thin strips.

  • 5

    Toast the whole wheat bread slices lightly. On one slice of bread, layer the roasted eggplant, spooned tomato sauce, sliced grilled chicken, and top with mozzarella and Parmesan cheeses.

  • 6

    Optionally, place the assembled open-faced sandwich under a broiler for 1-2 minutes to slightly melt the cheeses and meld the flavors.

  • 7

    Finish by topping with the second slice of toasted bread, then slice in half and serve immediately.

Crispy Roasted Eggplant Parmesan Sandwich

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Eggplant Parmesan Sandwich

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Eggplant Parmesan Sandwich

Savor a delicious twist on a classic favorite. Tender eggplant rounds are coated in whole wheat panko breadcrumbs and roasted to a satisfying crisp, then layered with zesty tomato sauce, melty mozzarella, and aromatic Parmesan. Sliced grilled chicken adds a hearty protein boost, all embraced by wholesome whole wheat bread for a balanced, comforting meal.

NUTRITION

525kcal
Protein
53.9g
Fat
12.4g
Carbs
60.5g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

3 oz Grilled Chicken Breast

2 slices Whole Wheat Bread

1 oz Part-Skim Mozzarella Cheese

1 tbsp Parmesan Cheese

1/2 cup Tomato Sauce

1/4 cup Whole Wheat Panko Breadcrumbs

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4-inch rounds. Lightly coat each slice with a thin layer of olive oil spray (optional) and then dredge in whole wheat panko breadcrumbs. Arrange the breaded eggplant slices on a baking sheet lined with parchment paper.

  • 3

    Roast the eggplant in the preheated oven for about 20-25 minutes, flipping halfway, until they are golden and crispy.

  • 4

    While the eggplant is roasting, warm the tomato sauce in a small saucepan over low heat and prepare the grilled chicken by slicing it into thin strips.

  • 5

    Toast the whole wheat bread slices lightly. On one slice of bread, layer the roasted eggplant, spooned tomato sauce, sliced grilled chicken, and top with mozzarella and Parmesan cheeses.

  • 6

    Optionally, place the assembled open-faced sandwich under a broiler for 1-2 minutes to slightly melt the cheeses and meld the flavors.

  • 7

    Finish by topping with the second slice of toasted bread, then slice in half and serve immediately.