YOUR SOLIN GENERATED RECIPE
Baked Crispy Eggplant Parmesan Sandwich
Enjoy a fresh twist on a classic Italian favorite with this Baked Crispy Eggplant Parmesan Sandwich. Layers of tender, oven-baked eggplant, a light whole wheat breadcrumb coating, zesty marinara sauce, and melted low-fat mozzarella join together between two hearty slices of whole wheat bread. A perfectly cooked whole egg and an extra egg white add a subtle richness while boosting the savory protein content, making it a satisfying meal any time of day.
INGREDIENTS
100g Eggplant
2 slices Whole Wheat Bread
56g Low-Fat Mozzarella Cheese
0.5 cup Marinara Sauce
0.25 cup Whole Wheat Breadcrumbs
1 Whole Egg
1 Egg White
Olive Oil Spray
PREPARATION
Preheat your oven to 400°F (200°C) and lightly line a baking sheet with parchment paper.
Slice the eggplant into ½-inch thick rounds. Lightly spray both sides with olive oil.
Dredge the eggplant slices in whole wheat breadcrumbs, pressing gently so the crumbs adhere evenly.
Place the breaded eggplant slices on the baking sheet and bake for about 20 minutes, flipping halfway through until they are golden and crispy.
While the eggplant bakes, mix together the whole egg and egg white in a small bowl; lightly season with salt and pepper if desired.
Toast the whole wheat bread slices until slightly crisp. Then, layer one slice with a spoonful of marinara sauce, baked eggplant slices, and sprinkle with low-fat mozzarella.
Drizzle a little more marinara sauce and carefully spread the egg mixture on top of the cheese. Optionally, add extra eggplant slices if desired.
Top with the second slice of toasted bread, press slightly, and if preferred, return the full sandwich to the oven for 3-5 minutes for the cheese to melt further.
Remove from the oven, slice, and serve warm.