Crispy Roasted Eggplant Parmesan Sandwich

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

Crispy Roasted Eggplant Parmesan Sandwich

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Eggplant Parmesan Sandwich

Enjoy a satisfying twist on a classic with roasted eggplant rounds layered with melted light mozzarella and tangy tomato sauce, nestled between a crisp whole wheat bun. The eggplant is lightly breaded with herbs and golden toasted for a delightful crunch, making each bite both hearty and flavorful.

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NUTRITION

529kcal
Protein
34.7g
Fat
16.3g
Carbs
63.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (150g)

3 ounces Light Mozzarella Cheese (~85g)

1 Whole Wheat Bun (75g)

1/2 cup Tomato Sauce (122g)

1/4 cup Whole Wheat Breadcrumbs (31g)

1 tsp Olive Oil (5g)

5 Fresh Basil Leaves

1 tsp Dried Oregano

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly brush both sides with olive oil and season with dried oregano.

  • 3

    Sprinkle the whole wheat breadcrumbs evenly over the eggplant slices to form a crispy coating.

  • 4

    Place the breaded eggplant slices on a baking sheet lined with parchment paper and roast for about 20-25 minutes until golden and tender.

  • 5

    While the eggplant is roasting, warm the tomato sauce in a small saucepan over medium heat and add a few torn basil leaves for extra flavor.

  • 6

    Once roasted, layer the eggplant slices with the light mozzarella cheese and heat for an additional 3-5 minutes in the oven until the cheese begins to melt.

  • 7

    Split the whole wheat bun and lightly toast it. Assemble the sandwich by spooning a layer of tomato sauce on the bottom half, adding the cheesy eggplant slices, and topping with fresh basil leaves before covering with the top half of the bun.

Crispy Roasted Eggplant Parmesan Sandwich

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

Crispy Roasted Eggplant Parmesan Sandwich

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Eggplant Parmesan Sandwich

Enjoy a satisfying twist on a classic with roasted eggplant rounds layered with melted light mozzarella and tangy tomato sauce, nestled between a crisp whole wheat bun. The eggplant is lightly breaded with herbs and golden toasted for a delightful crunch, making each bite both hearty and flavorful.

NUTRITION

529kcal
Protein
34.7g
Fat
16.3g
Carbs
63.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (150g)

3 ounces Light Mozzarella Cheese (~85g)

1 Whole Wheat Bun (75g)

1/2 cup Tomato Sauce (122g)

1/4 cup Whole Wheat Breadcrumbs (31g)

1 tsp Olive Oil (5g)

5 Fresh Basil Leaves

1 tsp Dried Oregano

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly brush both sides with olive oil and season with dried oregano.

  • 3

    Sprinkle the whole wheat breadcrumbs evenly over the eggplant slices to form a crispy coating.

  • 4

    Place the breaded eggplant slices on a baking sheet lined with parchment paper and roast for about 20-25 minutes until golden and tender.

  • 5

    While the eggplant is roasting, warm the tomato sauce in a small saucepan over medium heat and add a few torn basil leaves for extra flavor.

  • 6

    Once roasted, layer the eggplant slices with the light mozzarella cheese and heat for an additional 3-5 minutes in the oven until the cheese begins to melt.

  • 7

    Split the whole wheat bun and lightly toast it. Assemble the sandwich by spooning a layer of tomato sauce on the bottom half, adding the cheesy eggplant slices, and topping with fresh basil leaves before covering with the top half of the bun.