YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a satisfying twist on the classic Italian favorite with our Crispy Baked Eggplant Parmesan Sandwich. Tender, oven-baked eggplant is layered with rich marinara, melted part-skim mozzarella, and a sprinkle of sharp Parmesan, all embraced between a hearty whole-grain bun. Finished with a hint of fresh basil, this sandwich delivers a delicious blend of textures and flavors that perfectly balance crunchy, tangy, and savory notes.
INGREDIENTS
150g Eggplant
1 whole-grain bun (70g)
1/2 cup marinara sauce (125g)
2 slices part-skim mozzarella cheese (56g)
1 tbsp grated Parmesan cheese (5g)
1 large egg
4 fresh basil leaves
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly coat it with cooking spray.
Slice the eggplant into 1/4-inch thick rounds. In a shallow bowl, beat the egg.
Dip each eggplant slice in the beaten egg, ensuring an even coating. Lay the slices on the prepared baking sheet.
Spray the tops lightly with cooking spray to help with browning and crispiness.
Bake the eggplant slices for 20-25 minutes, flipping halfway through to ensure even crisping.
While the eggplant bakes, warm the marinara sauce in a small saucepan over low heat.
Once the eggplant is crispy and tender, begin assembling your sandwich. Place the baked eggplant slices on the bottom half of the whole-grain bun.
Drizzle a generous amount of warm marinara sauce over the eggplant, then top with two slices of part-skim mozzarella cheese and a sprinkle of grated Parmesan.
Optional: Place the open sandwich under a broiler for 1-2 minutes, just until the cheese begins to melt slightly.
Garnish with fresh basil leaves, then cap off with the top half of the bun.
Serve immediately while warm and enjoy your balanced, flavorful sandwich.