YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Savor a guilt-free twist on a classic favorite with tender baked eggplant layered with zesty tomato sauce and melted part-skim mozzarella, all nestled between two slices of hearty whole wheat bread. This crispy, flavorful sandwich boasts a satisfying crunch from lightly toasted panko breadcrumbs, balanced with a refreshing burst of Italian herbs, making it a deliciously wholesome option any time of day.
INGREDIENTS
1 medium Eggplant (200g)
2 slices Whole Wheat Bread
2 ounces Part-Skim Mozzarella Cheese
1/3 cup Tomato Sauce
1/4 cup Panko Breadcrumbs
1 large Egg White
1 tsp Italian Seasoning
1 tsp Garlic Powder
Salt and Pepper (to taste)
Olive Oil Cooking Spray
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Slice the eggplant into 1/2-inch thick rounds. Lightly salt them and let sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
In a shallow dish, whisk the egg white with Italian seasoning, garlic powder, salt, and pepper.
Dip each eggplant slice into the egg white mixture, then lightly coat with panko breadcrumbs.
Place the breadcrumb-coated eggplant slices on the prepared baking sheet and lightly spray with olive oil cooking spray.
Bake the eggplant slices for 20-25 minutes until crispy and golden, flipping once midway through baking.
While the eggplant bakes, toast the whole wheat bread slices until lightly crisp.
Heat the tomato sauce in a small saucepan or microwave until warm.
Assemble the sandwich by layering the crispy eggplant slices on one slice of toasted bread, spooning a generous amount of warm tomato sauce, and topping with part-skim mozzarella cheese.
Place the assembled sandwich in the oven for an additional 3-5 minutes, if desired, to melt the cheese slightly.
Top with the second slice of toasted bread, slice in half, and serve immediately.