YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a lighter twist on a classic Italian favorite with our Crispy Baked Eggplant Parmesan Sandwich. Tender eggplant slices are lightly coated in seasoned whole wheat panko and baked until crisp, then layered with a zesty marinara sauce, a blend of parmesan and low‐fat mozzarella cheeses, and a perfectly cooked egg for an extra protein boost. Served on a wholesome whole grain roll and garnished with fresh basil, this dish delivers a satisfying crunch, rich flavors, and balanced nutrition.
INGREDIENTS
100g Eggplant
20g Whole Wheat Panko Breadcrumbs
20g Parmesan Cheese
40g Low-Fat Mozzarella Cheese
100g Marinara Sauce
60g Whole Grain Roll
1 Egg
5g Fresh Basil
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly brush each slice with a touch of olive oil (optional for extra crisp, mindful of calories) and season with a pinch of salt and pepper.
In a shallow dish, combine the whole wheat panko breadcrumbs with grated parmesan cheese. Dredge each eggplant slice in the breadcrumb mixture, ensuring an even coating.
Place the coated eggplant slices on the prepared baking sheet and bake for 20 minutes, flipping halfway through, until they are golden and crispy.
While the eggplant bakes, toast the whole grain roll until lightly crisp. In a small skillet, cook the egg over easy or to your preference, seasoning lightly with salt and pepper.
Once baked, layer the eggplant slices on the bottom half of the roll. Spoon marinara sauce over the eggplant, then top with low-fat mozzarella cheese. Add the cooked egg on top and garnish with torn fresh basil leaves.
Finish with the top half of the roll, slice if desired, and serve immediately while warm.