YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a modern twist on a classic with this Crispy Baked Eggplant Parmesan Sandwich. Thin slices of tender eggplant are lightly breaded with whole wheat breadcrumbs, then baked until perfectly crispy. Layered on whole wheat bread and generously topped with a melty blend of part-skim mozzarella and a tangy marinara sauce, with a subtle protein boost from a spiced chickpea spread, this sandwich satisfies your cravings while keeping the macros in check.
INGREDIENTS
150g Eggplant
2 slices Whole Wheat Bread
1.25 cups shredded Part-Skim Mozzarella Cheese
1/4 cup Marinara Sauce
2 tbsp Whole Wheat Breadcrumbs
1/3 cup Chickpea Spread
PREPARATION
Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Sprinkle lightly with salt and allow to sit for 10 minutes to help draw out excess moisture, then pat dry.
Prepare a coating station: in a shallow bowl, add the whole wheat breadcrumbs. Brush the eggplant slices lightly with a small amount of water or olive oil spray, then dredge each slice in the breadcrumbs until evenly coated.
Place the breaded eggplant slices on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until they are tender and crispy.
Meanwhile, in a small bowl, mash the drained chickpeas until smooth, seasoning with a pinch of salt, pepper, and a dash of garlic powder to create a light chickpea spread.
To assemble the sandwich, toast the whole wheat bread slices. Spread the chickpea mixture on one or both slices as desired.
Layer the baked eggplant slices on the bread, spoon over the marinara sauce, and generously sprinkle the shredded part-skim mozzarella cheese on top.
Optionally, return the assembled sandwich to the oven on a low broil setting for 2-3 minutes to melt the cheese further, then serve immediately.