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 modern twist on a classic Italian favorite with this Crispy Baked Eggplant Parmesan Sandwich. Tender, crisped eggplant slices are coated in a protein-boosting chickpea flour, layered with rich tomato sauce, melted part-skim mozzarella, and a sprinkle of aged Parmesan. Finished with a baked egg nestled into a hearty whole wheat bun, this dish delivers a satisfying balance of textures and savory flavors perfect for breakfast, lunch, or dinner.

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NUTRITION

532kcal
Protein
31.5g
Fat
20.5g
Carbs
58.4g

SERVINGS

1 serving

INGREDIENTS

100g Eggplant

30g Chickpea Flour (approx. 1/3 cup)

1 Whole Wheat Bun

1/4 cup Tomato Sauce

1.5 oz Part-Skim Mozzarella Cheese

2 tbsp Grated Parmesan Cheese

1 Large Egg

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Pat them dry to remove excess moisture.

  • 3

    In a shallow bowl, add the chickpea flour. Lightly season with salt, pepper, and your favorite Italian herbs.

  • 4

    Dip each eggplant slice into the chickpea flour, ensuring an even coating on both sides.

  • 5

    Place the coated eggplant slices on the prepared baking sheet and drizzle lightly with olive oil.

  • 6

    Bake the eggplant slices for 20-25 minutes, flipping halfway through, until they are crispy and slightly golden.

  • 7

    While the eggplant bakes, warm the tomato sauce in a small saucepan over medium heat. Once warm, remove from the heat.

  • 8

    Prepare your whole wheat bun by slicing it open. Layer the bottom half with the baked eggplant slices.

  • 9

    Top the eggplant with a layer of warmed tomato sauce, followed by the part-skim mozzarella cheese and a generous sprinkle of grated Parmesan.

  • 10

    Place the bun (open side up) in the oven for an additional 3-5 minutes, allowing the cheese to melt and become bubbly.

  • 11

    Meanwhile, in a nonstick pan, cook the egg to your preference (for a baked egg, you can also place it in the oven for a few minutes until set).

  • 12

    Assemble the sandwich by placing the cooked egg on top of the melted cheeses, then cap it with the top half of the bun.

  • 13

    Serve immediately and enjoy your crispy, savory Eggplant Parmesan Sandwich.

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 modern twist on a classic Italian favorite with this Crispy Baked Eggplant Parmesan Sandwich. Tender, crisped eggplant slices are coated in a protein-boosting chickpea flour, layered with rich tomato sauce, melted part-skim mozzarella, and a sprinkle of aged Parmesan. Finished with a baked egg nestled into a hearty whole wheat bun, this dish delivers a satisfying balance of textures and savory flavors perfect for breakfast, lunch, or dinner.

NUTRITION

532kcal
Protein
31.5g
Fat
20.5g
Carbs
58.4g

SERVINGS

1 serving

INGREDIENTS

100g Eggplant

30g Chickpea Flour (approx. 1/3 cup)

1 Whole Wheat Bun

1/4 cup Tomato Sauce

1.5 oz Part-Skim Mozzarella Cheese

2 tbsp Grated Parmesan Cheese

1 Large Egg

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Pat them dry to remove excess moisture.

  • 3

    In a shallow bowl, add the chickpea flour. Lightly season with salt, pepper, and your favorite Italian herbs.

  • 4

    Dip each eggplant slice into the chickpea flour, ensuring an even coating on both sides.

  • 5

    Place the coated eggplant slices on the prepared baking sheet and drizzle lightly with olive oil.

  • 6

    Bake the eggplant slices for 20-25 minutes, flipping halfway through, until they are crispy and slightly golden.

  • 7

    While the eggplant bakes, warm the tomato sauce in a small saucepan over medium heat. Once warm, remove from the heat.

  • 8

    Prepare your whole wheat bun by slicing it open. Layer the bottom half with the baked eggplant slices.

  • 9

    Top the eggplant with a layer of warmed tomato sauce, followed by the part-skim mozzarella cheese and a generous sprinkle of grated Parmesan.

  • 10

    Place the bun (open side up) in the oven for an additional 3-5 minutes, allowing the cheese to melt and become bubbly.

  • 11

    Meanwhile, in a nonstick pan, cook the egg to your preference (for a baked egg, you can also place it in the oven for a few minutes until set).

  • 12

    Assemble the sandwich by placing the cooked egg on top of the melted cheeses, then cap it with the top half of the bun.

  • 13

    Serve immediately and enjoy your crispy, savory Eggplant Parmesan Sandwich.