YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a wholesome twist on the Italian classic with lightly crisped, baked eggplant layered with a zesty tomato sauce, gooey part-skim mozzarella, and tender grilled chicken breast, all nestled between a soft whole wheat bun. This hearty sandwich delivers satisfying crunch, rich flavors, and a balanced profile perfect for a nourishing meal any time of day.
INGREDIENTS
1/2 medium Eggplant (150g)
1 Large Egg
1/4 cup Whole Wheat Breadcrumbs (25g)
1/4 cup Low Sodium Tomato Sauce (60g)
1 oz Part-Skim Mozzarella Cheese (28g)
1 Whole Wheat Sandwich Bun (60g)
3 oz Grilled Chicken Breast (85g)
1 tsp Dried Italian Herbs
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly salt them and let stand for 10 minutes to draw out moisture, then pat dry.
In a shallow bowl, whisk the egg with a pinch of salt and pepper. In another bowl, add the whole wheat breadcrumbs mixed with dried Italian herbs.
Dip each eggplant slice into the egg wash, then coat evenly with the breadcrumb mixture.
Place the breaded eggplant slices on the prepared baking sheet and bake for about 20 minutes, flipping halfway through until crispy and golden.
While the eggplant is baking, warm the tomato sauce in a small saucepan over low heat. Season lightly with salt and pepper.
Slice the whole wheat bun in half and lightly toast it. Layer on the baked eggplant slices, drizzle with tomato sauce, and sprinkle with mozzarella cheese.
Top the assembly with pre-sliced grilled chicken breast to boost protein and finish with any remaining herbs. Serve immediately while warm.