YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Savor a modern twist on a classic favorite with this Crispy Baked Eggplant Parmesan Sandwich. Tender, seasoned eggplant is baked to perfection, layered with rich marinara and melted part-skim mozzarella, then elevated with a boost of protein from a lightly coated egg and crispy turkey bacon, all nestled between a hearty whole-grain bun. Enjoy each bite filled with a satisfying crunch, melty textures, and a burst of Italian-inspired flavors.
INGREDIENTS
150g Eggplant
1 oz Part-Skim Mozzarella Cheese
1/2 cup Marinara Sauce
1 Whole-Grain Hamburger Bun
1 Large Egg
2 slices Turkey Bacon
PREPARATION
Preheat your oven to 425°F. Slice the eggplant into 1/4-inch thick rounds and lightly season with salt and pepper.
Place the eggplant slices on a parchment-lined baking sheet. Lightly beat the egg in a shallow bowl; dip each eggplant slice in the egg, then coat lightly with any additional spices if desired.
Bake the eggplant slices for about 20 minutes or until golden and crispy, flipping halfway through.
Crisp the turkey bacon in a nonstick skillet over medium heat until lightly browned and cooked through. Set aside on paper towels to drain.
Warm the marinara sauce either in a small saucepan or microwave. On a baking-safe serving tray, layer each baked eggplant slice with a spoonful of marinara sauce and sprinkle the part-skim mozzarella evenly on top.
Place the prepared eggplant slices under the broiler for 2-3 minutes until the cheese melts and begins to bubble.
Assemble the sandwich by splitting the whole-grain bun. Layer the cheesy eggplant slices, drizzle any remaining warm marinara sauce, add the crispy turkey bacon, and if desired, use the remaining egg (fried or scrambled) as an extra protein boost.
Serve immediately and enjoy your Crispy Baked Eggplant Parmesan Sandwich.