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

A delightful twist on a classic Italian favorite, this sandwich features tender, oven-baked eggplant slices with a crunchy chickpea flour coating, layered with melty low-fat mozzarella, tangy marinara sauce, and a perfectly fried egg nestled in a wholesome whole wheat bun. Enjoy this balanced and satisfying meal that delivers a burst of flavor with every bite.

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NUTRITION

540kcal
Protein
35.6g
Fat
16.5g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

30g Chickpea Flour

80g Marinara Sauce

1 Whole Wheat Bun

2 oz Low-Fat Mozzarella Cheese

1 Large Egg

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Pat dry to remove excess moisture.

  • 3

    Set up a dredging station by placing the chickpea flour in a shallow dish. Lightly coat each eggplant slice in the chickpea flour, ensuring an even, thin coating.

  • 4

    Arrange the coated eggplant slices on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20-25 minutes, flipping halfway through, until the slices are crispy and lightly golden.

  • 5

    While the eggplant is baking, heat a non-stick skillet over medium heat and fry the egg to your preferred doneness.

  • 6

    To assemble the sandwich, lightly toast the whole wheat bun. Spread the marinara sauce on the bun base, layer the baked eggplant slices, and top with the low-fat mozzarella cheese.

  • 7

    Place the toasted bun with the assembled fillings back into the oven or under a broiler for 2-3 minutes, just until the cheese begins to melt.

  • 8

    Remove from the oven and top with the fried egg. Close the sandwich, slice if desired, and serve immediately.

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

A delightful twist on a classic Italian favorite, this sandwich features tender, oven-baked eggplant slices with a crunchy chickpea flour coating, layered with melty low-fat mozzarella, tangy marinara sauce, and a perfectly fried egg nestled in a wholesome whole wheat bun. Enjoy this balanced and satisfying meal that delivers a burst of flavor with every bite.

NUTRITION

540kcal
Protein
35.6g
Fat
16.5g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

30g Chickpea Flour

80g Marinara Sauce

1 Whole Wheat Bun

2 oz Low-Fat Mozzarella Cheese

1 Large Egg

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Pat dry to remove excess moisture.

  • 3

    Set up a dredging station by placing the chickpea flour in a shallow dish. Lightly coat each eggplant slice in the chickpea flour, ensuring an even, thin coating.

  • 4

    Arrange the coated eggplant slices on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20-25 minutes, flipping halfway through, until the slices are crispy and lightly golden.

  • 5

    While the eggplant is baking, heat a non-stick skillet over medium heat and fry the egg to your preferred doneness.

  • 6

    To assemble the sandwich, lightly toast the whole wheat bun. Spread the marinara sauce on the bun base, layer the baked eggplant slices, and top with the low-fat mozzarella cheese.

  • 7

    Place the toasted bun with the assembled fillings back into the oven or under a broiler for 2-3 minutes, just until the cheese begins to melt.

  • 8

    Remove from the oven and top with the fried egg. Close the sandwich, slice if desired, and serve immediately.