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 delicious spin on a classic sandwich that features crispy baked eggplant slices layered with a zesty marinara sauce and melty Parmesan, all nestled between a wholesome whole wheat bun. This dish offers a delightful crunch and a savory blend of Italian flavors, perfect for a nutritious meal any time of day.

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NUTRITION

555kcal
Protein
33.5g
Fat
19.7g
Carbs
61.5g

SERVINGS

1 serving

INGREDIENTS

3 medium slices Eggplant (150g total)

0.25 cup Whole Wheat Bread Crumbs (30g)

1.5 oz grated Parmesan Cheese (42g)

0.33 cup Marinara Sauce (82g)

1 large Egg

1 Whole Wheat Bun (60g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into about 3 medium slices. Dip each slice into a lightly beaten egg to help the breadcrumbs adhere.

  • 3

    Coat the eggplant slices evenly with whole wheat bread crumbs. Place the breaded slices on the prepared baking sheet.

  • 4

    Sprinkle the grated Parmesan cheese over the eggplant slices for an extra cheesy, crispy finish.

  • 5

    Bake in the preheated oven for about 20-25 minutes or until the eggplant is tender and the coating is golden and crispy, flipping halfway through.

  • 6

    Warm the marinara sauce in a small saucepan over low heat.

  • 7

    Slice the whole wheat bun open and lightly toast it if desired.

  • 8

    Assemble the sandwich by layering the crispy baked eggplant slices on the bottom bun, spooning over the warm marinara sauce, and adding any extra Parmesan if preferred. Top with the bun’s other half.

  • 9

    Serve immediately and enjoy your flavorful, nutritious 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 delicious spin on a classic sandwich that features crispy baked eggplant slices layered with a zesty marinara sauce and melty Parmesan, all nestled between a wholesome whole wheat bun. This dish offers a delightful crunch and a savory blend of Italian flavors, perfect for a nutritious meal any time of day.

NUTRITION

555kcal
Protein
33.5g
Fat
19.7g
Carbs
61.5g

SERVINGS

1 serving

INGREDIENTS

3 medium slices Eggplant (150g total)

0.25 cup Whole Wheat Bread Crumbs (30g)

1.5 oz grated Parmesan Cheese (42g)

0.33 cup Marinara Sauce (82g)

1 large Egg

1 Whole Wheat Bun (60g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into about 3 medium slices. Dip each slice into a lightly beaten egg to help the breadcrumbs adhere.

  • 3

    Coat the eggplant slices evenly with whole wheat bread crumbs. Place the breaded slices on the prepared baking sheet.

  • 4

    Sprinkle the grated Parmesan cheese over the eggplant slices for an extra cheesy, crispy finish.

  • 5

    Bake in the preheated oven for about 20-25 minutes or until the eggplant is tender and the coating is golden and crispy, flipping halfway through.

  • 6

    Warm the marinara sauce in a small saucepan over low heat.

  • 7

    Slice the whole wheat bun open and lightly toast it if desired.

  • 8

    Assemble the sandwich by layering the crispy baked eggplant slices on the bottom bun, spooning over the warm marinara sauce, and adding any extra Parmesan if preferred. Top with the bun’s other half.

  • 9

    Serve immediately and enjoy your flavorful, nutritious sandwich!