Crispy Baked Eggplant Parmesan Sandwich

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Eggplant Parmesan Sandwich

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan Sandwich

Enjoy a delightful twist on a classic Italian sandwich featuring tender, crispy baked eggplant layered with melty part-skim mozzarella and a rich marinara sauce, all nestled between a wholesome whole wheat roll. Finished off with a perfectly poached egg and a sprinkle of Parmesan and fresh basil, this sandwich offers a satisfying and balanced combination of textures and flavors.

Try 3 days free, then $12.99 / mo.

NUTRITION

588kcal
Protein
40.1g
Fat
21.2g
Carbs
55.8g

SERVINGS

1 serving

INGREDIENTS

0.5 medium Eggplant (~100g)

1 Whole Wheat Roll (60g)

3 ounces Part-Skim Mozzarella Cheese (85g)

0.25 cup Marinara Sauce (62g)

1 tablespoon Grated Parmesan Cheese (5g)

0.25 cup Bread Crumbs (15g)

1 Large Egg

Fresh Basil (4 sprigs)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4 inch rounds. Dip each slice lightly in water, then coat with bread crumbs mixed with a pinch of salt and pepper.

  • 3

    Place the eggplant slices on a baking sheet lined with parchment paper. Spray lightly with cooking spray and bake for 20-25 minutes until crispy and golden, flipping halfway.

  • 4

    Warm the marinara sauce in a small pan over low heat.

  • 5

    While the eggplant bakes, poach the egg by simmering water with a dash of vinegar in a small saucepan and gently cracking the egg into the water for about 3-4 minutes until the whites are set.

  • 6

    Slice the whole wheat roll in half and layer the bottom half with baked eggplant slices, pour over marinara sauce, then add the mozzarella cheese followed by the grated Parmesan. Place the poached egg on top and garnish with fresh basil.

  • 7

    Close the sandwich with the top roll and lightly press. Serve immediately while warm.

Crispy Baked Eggplant Parmesan Sandwich

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Eggplant Parmesan Sandwich

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan Sandwich

Enjoy a delightful twist on a classic Italian sandwich featuring tender, crispy baked eggplant layered with melty part-skim mozzarella and a rich marinara sauce, all nestled between a wholesome whole wheat roll. Finished off with a perfectly poached egg and a sprinkle of Parmesan and fresh basil, this sandwich offers a satisfying and balanced combination of textures and flavors.

NUTRITION

588kcal
Protein
40.1g
Fat
21.2g
Carbs
55.8g

SERVINGS

1 serving

INGREDIENTS

0.5 medium Eggplant (~100g)

1 Whole Wheat Roll (60g)

3 ounces Part-Skim Mozzarella Cheese (85g)

0.25 cup Marinara Sauce (62g)

1 tablespoon Grated Parmesan Cheese (5g)

0.25 cup Bread Crumbs (15g)

1 Large Egg

Fresh Basil (4 sprigs)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4 inch rounds. Dip each slice lightly in water, then coat with bread crumbs mixed with a pinch of salt and pepper.

  • 3

    Place the eggplant slices on a baking sheet lined with parchment paper. Spray lightly with cooking spray and bake for 20-25 minutes until crispy and golden, flipping halfway.

  • 4

    Warm the marinara sauce in a small pan over low heat.

  • 5

    While the eggplant bakes, poach the egg by simmering water with a dash of vinegar in a small saucepan and gently cracking the egg into the water for about 3-4 minutes until the whites are set.

  • 6

    Slice the whole wheat roll in half and layer the bottom half with baked eggplant slices, pour over marinara sauce, then add the mozzarella cheese followed by the grated Parmesan. Place the poached egg on top and garnish with fresh basil.

  • 7

    Close the sandwich with the top roll and lightly press. Serve immediately while warm.