YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a savory twist on a classic Italian favorite with our Crispy Baked Eggplant Parmesan Sandwich. Tender, lightly breaded eggplant slices are topped with a rich, zesty marinara sauce, melted part-skim mozzarella, and a sprinkle of tangy Parmesan cheese, all nestled between two slices of hearty, high-protein whole wheat bread. This dish delivers a satisfying crunch and layered flavors perfect for any meal of the day.
INGREDIENTS
1 medium Eggplant (~150g)
2 slices High-Protein Whole Wheat Bread (~112g total)
1/2 cup Marinara Sauce (~125g)
1/2 cup Part-Skim Mozzarella Cheese (~56g)
1/4 cup Grated Parmesan Cheese (~20g)
1/8 cup Whole Wheat Breadcrumbs (~14g)
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly season with salt and pepper.
Coat each eggplant slice with the whole wheat breadcrumbs, pressing gently to adhere. For improved adhesion, you can brush the slices lightly with water.
Place the breaded eggplant slices on the prepared baking sheet and bake for 20 minutes, flipping halfway, until they are crispy and lightly browned.
Meanwhile, warm the marinara sauce in a small saucepan over medium heat.
Once baked, top each eggplant slice with a spoonful of marinara sauce, a sprinkle of mozzarella, and a dusting of Parmesan cheese. Return to the oven for an additional 5 minutes to allow the cheese to melt.
To assemble the sandwich, toast the whole wheat bread slices if desired. Layer the cheesy eggplant slices between the bread slices.
Serve warm and enjoy your flavorful, protein-packed sandwich.