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 satisfying twist on a classic Italian favorite with tender, crispy baked eggplant layered between whole wheat bread. This sandwich is elevated with a tangy marinara sauce and melty low‐fat mozzarella, delivering a deliciously balanced meal that’s both hearty and wholesome.

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NUTRITION

507kcal
Protein
37.3g
Fat
12.5g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

1 Large Egg

30g Panko Breadcrumbs

56g Low-Fat Mozzarella Cheese (approx. 2 slices)

62g Marinara Sauce (1/4 cup)

140g Whole Wheat Bread (2 slices)

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Slice the eggplant into 1/4 inch rounds. Lightly salt the slices and let them sit for a few minutes to remove excess moisture, then pat dry.

  • 3

    In a shallow bowl, beat the egg. In another plate, spread out the panko breadcrumbs.

  • 4

    Dip each eggplant slice into the beaten egg, ensuring a light coating, then dredge in the panko breadcrumbs until evenly covered.

  • 5

    Place the breaded eggplant slices on a lightly greased baking sheet and bake for about 20 minutes, turning halfway through, until they are golden and crispy.

  • 6

    While the eggplant bakes, lightly toast the whole wheat bread slices.

  • 7

    Assemble the sandwich by layering the crispy eggplant on one slice of toasted bread. Top with marinara sauce and then the low-fat mozzarella cheese.

  • 8

    For a melty finish, place the assembled open-faced sandwich under the broiler for 2-3 minutes until the cheese softens slightly (optional).

  • 9

    Top with the second bread slice, slice in half if desired, and serve 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 satisfying twist on a classic Italian favorite with tender, crispy baked eggplant layered between whole wheat bread. This sandwich is elevated with a tangy marinara sauce and melty low‐fat mozzarella, delivering a deliciously balanced meal that’s both hearty and wholesome.

NUTRITION

507kcal
Protein
37.3g
Fat
12.5g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

1 Large Egg

30g Panko Breadcrumbs

56g Low-Fat Mozzarella Cheese (approx. 2 slices)

62g Marinara Sauce (1/4 cup)

140g Whole Wheat Bread (2 slices)

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Slice the eggplant into 1/4 inch rounds. Lightly salt the slices and let them sit for a few minutes to remove excess moisture, then pat dry.

  • 3

    In a shallow bowl, beat the egg. In another plate, spread out the panko breadcrumbs.

  • 4

    Dip each eggplant slice into the beaten egg, ensuring a light coating, then dredge in the panko breadcrumbs until evenly covered.

  • 5

    Place the breaded eggplant slices on a lightly greased baking sheet and bake for about 20 minutes, turning halfway through, until they are golden and crispy.

  • 6

    While the eggplant bakes, lightly toast the whole wheat bread slices.

  • 7

    Assemble the sandwich by layering the crispy eggplant on one slice of toasted bread. Top with marinara sauce and then the low-fat mozzarella cheese.

  • 8

    For a melty finish, place the assembled open-faced sandwich under the broiler for 2-3 minutes until the cheese softens slightly (optional).

  • 9

    Top with the second bread slice, slice in half if desired, and serve warm.