Crispy Eggplant Parmesan Whole Wheat Sandwich

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Eggplant Parmesan Whole Wheat Sandwich

YOUR SOLIN GENERATED RECIPE

Crispy Eggplant Parmesan Whole Wheat Sandwich

Enjoy a modern twist on a classic Italian favorite! Tender eggplant slices are lightly crisped in a whole wheat breadcrumb coating and layered with a vibrant marinara, melty low‐fat mozzarella, and a sprinkle of Parmesan between hearty whole wheat bread slices. This satisfying sandwich strikes a harmonious balance between crunchy texture and savory flavors, making it an ideal meal for any time of day.

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NUTRITION

577kcal
Protein
34.9g
Fat
11.9g
Carbs
78g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

30g Whole Wheat Breadcrumbs

2 slices Whole Wheat Bread

0.33 cup Marinara Sauce

2 oz Low-Fat Mozzarella Cheese

1 tbsp Grated Parmesan Cheese

0.5 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4 inch rounds and lightly salt them to draw out moisture; pat dry after 10 minutes.

  • 3

    Dredge the eggplant slices in whole wheat breadcrumbs, ensuring they are evenly coated. For extra crispiness, lightly spray or brush with olive oil.

  • 4

    Place the breadcrumb-coated eggplant slices on a baking sheet lined with parchment paper and bake for about 20 minutes, flipping halfway until golden and crispy.

  • 5

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

  • 6

    Toast the whole wheat bread slices lightly in a toaster or on a pan.

  • 7

    Assemble the sandwich by layering baked eggplant slices on one slice of toasted bread. Spoon a layer of warm marinara sauce over the eggplant, then top with low-fat mozzarella and a sprinkle of Parmesan.

  • 8

    Optionally, return the assembled open-faced sandwich to the oven for 3-5 minutes to allow the cheese to melt slightly. Top with the second slice of bread and serve immediately.

Crispy Eggplant Parmesan Whole Wheat Sandwich

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Eggplant Parmesan Whole Wheat Sandwich

YOUR SOLIN GENERATED RECIPE

Crispy Eggplant Parmesan Whole Wheat Sandwich

Enjoy a modern twist on a classic Italian favorite! Tender eggplant slices are lightly crisped in a whole wheat breadcrumb coating and layered with a vibrant marinara, melty low‐fat mozzarella, and a sprinkle of Parmesan between hearty whole wheat bread slices. This satisfying sandwich strikes a harmonious balance between crunchy texture and savory flavors, making it an ideal meal for any time of day.

NUTRITION

577kcal
Protein
34.9g
Fat
11.9g
Carbs
78g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

30g Whole Wheat Breadcrumbs

2 slices Whole Wheat Bread

0.33 cup Marinara Sauce

2 oz Low-Fat Mozzarella Cheese

1 tbsp Grated Parmesan Cheese

0.5 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4 inch rounds and lightly salt them to draw out moisture; pat dry after 10 minutes.

  • 3

    Dredge the eggplant slices in whole wheat breadcrumbs, ensuring they are evenly coated. For extra crispiness, lightly spray or brush with olive oil.

  • 4

    Place the breadcrumb-coated eggplant slices on a baking sheet lined with parchment paper and bake for about 20 minutes, flipping halfway until golden and crispy.

  • 5

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

  • 6

    Toast the whole wheat bread slices lightly in a toaster or on a pan.

  • 7

    Assemble the sandwich by layering baked eggplant slices on one slice of toasted bread. Spoon a layer of warm marinara sauce over the eggplant, then top with low-fat mozzarella and a sprinkle of Parmesan.

  • 8

    Optionally, return the assembled open-faced sandwich to the oven for 3-5 minutes to allow the cheese to melt slightly. Top with the second slice of bread and serve immediately.