YOUR SOLIN GENERATED RECIPE
Crispy Eggplant Parmesan Sandwich
Enjoy a modern twist on a classic Italian favorite with this Crispy Eggplant Parmesan Sandwich. Tender, baked eggplant slices are lightly breaded with almond flour for a satisfying crunch, layered with zesty marinara sauce, melted part-skim mozzarella, and fresh basil between toasted whole grain bread. This sandwich offers a delicious combination of textures and flavors while keeping your protein and calorie goals in check.
INGREDIENTS
1 medium Eggplant (approx 200g, sliced)
2 slices Whole Grain Bread
2 ounces Part-Skim Mozzarella, shredded
1 large Egg (for breading)
1/3 cup Marinara Sauce
2 tablespoons Almond Flour
Fresh Basil sprigs
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Sprinkle lightly with salt and let sit for 10 minutes to draw out excess moisture, then pat dry.
Set up a breading station: In one bowl, whisk the egg; in a separate shallow dish, place the almond flour. Dip each eggplant slice first in the egg then coat with almond flour.
Place the breaded eggplant slices on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, flipping halfway, until the eggplant is tender and crispy.
While the eggplant bakes, lightly toast the whole grain bread slices.
Assemble the sandwich by layering one slice of toasted bread with a spoonful of marinara sauce, a crispy eggplant slice, a sprinkle of shredded mozzarella, and a few fresh basil leaves. Optionally, repeat layering for a heartier sandwich, then top with the second slice of bread.
Return the assembled sandwich to the oven for 3-5 minutes if you prefer melty cheese, or enjoy immediately as is.