Crispy Baked Eggplant Parmesan Sandwich

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

Crispy Baked Eggplant Parmesan Sandwich

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan Sandwich

Enjoy a twist on a classic Italian favorite with our Crispy Baked Eggplant Parmesan Sandwich. Tender, baked eggplant slices are coated in a light, crispy breadcrumb mixture and layered with rich marinara, melted mozzarella, and a hint of Parmesan on a hearty whole wheat bun. Every bite is a harmonious blend of textures and flavors that’s both satisfying and nourishing.

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NUTRITION

510kcal
Protein
31g
Fat
20.6g
Carbs
56.6g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (approx 100g)

1 Whole Wheat Sandwich Bun (approx 60g)

1/2 cup Marinara Sauce (125g)

1 oz Low-fat Mozzarella Cheese (28g)

1/2 oz Grated Parmesan Cheese (14g)

1 large Egg (50g)

1/4 cup Panko Breadcrumbs (15g)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly drizzle or spray with olive oil.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Pat them dry with paper towels.

  • 3

    In a shallow bowl, whisk the egg until combined. In another shallow dish, add the panko breadcrumbs.

  • 4

    Dip each eggplant slice first in the beaten egg, allowing excess to drip off, then coat it evenly in the panko breadcrumbs.

  • 5

    Place the breaded eggplant slices on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.

  • 6

    While the eggplant bakes, warm the marinara sauce in a small saucepan over low heat.

  • 7

    Assemble the sandwich by layering the baked eggplant slices on the whole wheat bun, then spoon on marinara sauce, top with low-fat mozzarella and a sprinkle of grated Parmesan cheese.

  • 8

    Optional: Once assembled, pop the sandwich back into the oven for 3-5 minutes to melt the cheese further. Enjoy warm.

Crispy Baked Eggplant Parmesan Sandwich

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

Crispy Baked Eggplant Parmesan Sandwich

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan Sandwich

Enjoy a twist on a classic Italian favorite with our Crispy Baked Eggplant Parmesan Sandwich. Tender, baked eggplant slices are coated in a light, crispy breadcrumb mixture and layered with rich marinara, melted mozzarella, and a hint of Parmesan on a hearty whole wheat bun. Every bite is a harmonious blend of textures and flavors that’s both satisfying and nourishing.

NUTRITION

510kcal
Protein
31g
Fat
20.6g
Carbs
56.6g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (approx 100g)

1 Whole Wheat Sandwich Bun (approx 60g)

1/2 cup Marinara Sauce (125g)

1 oz Low-fat Mozzarella Cheese (28g)

1/2 oz Grated Parmesan Cheese (14g)

1 large Egg (50g)

1/4 cup Panko Breadcrumbs (15g)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly drizzle or spray with olive oil.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Pat them dry with paper towels.

  • 3

    In a shallow bowl, whisk the egg until combined. In another shallow dish, add the panko breadcrumbs.

  • 4

    Dip each eggplant slice first in the beaten egg, allowing excess to drip off, then coat it evenly in the panko breadcrumbs.

  • 5

    Place the breaded eggplant slices on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.

  • 6

    While the eggplant bakes, warm the marinara sauce in a small saucepan over low heat.

  • 7

    Assemble the sandwich by layering the baked eggplant slices on the whole wheat bun, then spoon on marinara sauce, top with low-fat mozzarella and a sprinkle of grated Parmesan cheese.

  • 8

    Optional: Once assembled, pop the sandwich back into the oven for 3-5 minutes to melt the cheese further. Enjoy warm.