YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Savor this delicious twist on a classic with lightly breaded eggplant slices baked to crispy perfection, layered with zesty marinara sauce, melty low-fat mozzarella, and fresh basil, all nestled between a wholesome whole grain bun. A surprise bonus? Two lightly cooked eggs boost the protein, making this a balanced, satisfying meal for breakfast, lunch, or dinner.
INGREDIENTS
1 medium Eggplant (150g)
30g Chickpea Flour
2 large Eggs
1 oz Low-Fat Mozzarella Cheese
1 Whole Grain Bun (60g)
1/4 cup Marinara Sauce (60g)
Olive Oil Spray
Fresh Basil Leaves
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly salt and let them sit for 10 minutes to draw out excess moisture, then pat dry.
Prepare a dipping station: whisk one egg in a shallow dish. In another dish, place the chickpea flour.
Dip each eggplant slice first into the beaten egg, then dredge in chickpea flour until evenly coated.
Spray a lightly greased baking rack or parchment-lined baking sheet with olive oil spray and arrange the coated eggplant slices in a single layer.
Bake the eggplant slices for approximately 20-25 minutes, flipping halfway through until the edges are crisp and golden.
While the eggplant bakes, lightly scramble the remaining egg in a non-stick pan for a protein boost, seasoning with a pinch of salt and pepper.
To assemble the sandwich, split the whole grain bun and layer on the baked eggplant slices. Top with marinara sauce, sprinkle with low-fat mozzarella, add the scrambled egg, and garnish with fresh basil leaves.
Optionally, place the assembled sandwich in the oven for 2-3 minutes to allow the cheese to melt slightly before serving.