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 the classic eggplant Parmesan, featuring crispy baked eggplant layered with tangy marinara and melted part-skim mozzarella on a whole wheat bun, paired with a lean turkey cutlet for an extra protein boost. This innovative sandwich delivers satisfying textures and flavors for a nutritious meal.

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NUTRITION

488kcal
Protein
44.5g
Fat
9.7g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

3 oz Turkey Cutlet

1/2 medium Eggplant (~150g)

1/4 cup Whole Wheat Breadcrumbs

1 oz Part-Skim Mozzarella Cheese

1/2 cup Marinara Sauce

1 Whole Wheat Bun

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly coat each slice with whole wheat breadcrumbs for a crispy finish.

  • 3

    Place the breadcrumb-coated eggplant slices on a baking sheet lined with parchment paper. Bake for 15-20 minutes until golden and tender.

  • 4

    While the eggplant bakes, heat a skillet over medium heat and sear the turkey cutlet for about 3-4 minutes per side until fully cooked.

  • 5

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

  • 6

    Assemble the sandwich by layering the baked eggplant slices on the bottom half of the whole wheat bun. Top with the warmed marinara sauce and arrange the seared turkey cutlet on top.

  • 7

    Sprinkle the part-skim mozzarella over the turkey, then place the assembled sandwich under the broiler for 1-2 minutes until the cheese melts.

  • 8

    Finish by placing the top half of the bun on the melted cheese and serve immediately.

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 the classic eggplant Parmesan, featuring crispy baked eggplant layered with tangy marinara and melted part-skim mozzarella on a whole wheat bun, paired with a lean turkey cutlet for an extra protein boost. This innovative sandwich delivers satisfying textures and flavors for a nutritious meal.

NUTRITION

488kcal
Protein
44.5g
Fat
9.7g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

3 oz Turkey Cutlet

1/2 medium Eggplant (~150g)

1/4 cup Whole Wheat Breadcrumbs

1 oz Part-Skim Mozzarella Cheese

1/2 cup Marinara Sauce

1 Whole Wheat Bun

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly coat each slice with whole wheat breadcrumbs for a crispy finish.

  • 3

    Place the breadcrumb-coated eggplant slices on a baking sheet lined with parchment paper. Bake for 15-20 minutes until golden and tender.

  • 4

    While the eggplant bakes, heat a skillet over medium heat and sear the turkey cutlet for about 3-4 minutes per side until fully cooked.

  • 5

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

  • 6

    Assemble the sandwich by layering the baked eggplant slices on the bottom half of the whole wheat bun. Top with the warmed marinara sauce and arrange the seared turkey cutlet on top.

  • 7

    Sprinkle the part-skim mozzarella over the turkey, then place the assembled sandwich under the broiler for 1-2 minutes until the cheese melts.

  • 8

    Finish by placing the top half of the bun on the melted cheese and serve immediately.