Crispy Baked Eggplant Parmesan Open-Faced Sandwich

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

Crispy Baked Eggplant Parmesan Open-Faced Sandwich

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan Open-Faced Sandwich

Enjoy a modern twist on a classic Italian favorite with our Crispy Baked Eggplant Parmesan Open-Faced Sandwich. Tender, oven-crisped eggplant layered over whole grain toast is topped with a zesty marinara sauce, melted part-skim mozzarella, a sprinkle of Parmesan, and finished with freshly cooked eggs. A satisfying combination of textures and rich flavors makes this a perfect option for a balanced meal.

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NUTRITION

460kcal
Protein
35g
Fat
21.6g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

1 slice Whole Grain Bread (40g)

150g Eggplant, sliced

1/3 cup Marinara Sauce (80g)

1/2 cup Part-Skim Mozzarella Cheese (56g)

1 tbsp Grated Parmesan Cheese (5g)

2 whole Eggs

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Brush lightly with olive oil and season with a pinch of salt and pepper.

  • 3

    Arrange the eggplant slices on a baking sheet lined with parchment paper. Bake for 20-25 minutes until tender and slightly crispy, flipping halfway.

  • 4

    Toast the whole grain bread until it is lightly crisp.

  • 5

    While the eggplant bakes, warm the marinara sauce in a small saucepan over low heat.

  • 6

    Once baked, layer the eggplant slices on top of the toasted bread. Spoon the warmed marinara sauce evenly over the eggplant.

  • 7

    Sprinkle the part-skim mozzarella cheese over the marinara, then top with grated Parmesan cheese.

  • 8

    In a non-stick skillet, cook the eggs to your liking (poached, over-easy, or sunny-side up work well).

  • 9

    Carefully place the cooked eggs on top of your assembled sandwich. Serve immediately while the cheese is melty and the flavors are fresh.

Crispy Baked Eggplant Parmesan Open-Faced Sandwich

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

Crispy Baked Eggplant Parmesan Open-Faced Sandwich

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan Open-Faced Sandwich

Enjoy a modern twist on a classic Italian favorite with our Crispy Baked Eggplant Parmesan Open-Faced Sandwich. Tender, oven-crisped eggplant layered over whole grain toast is topped with a zesty marinara sauce, melted part-skim mozzarella, a sprinkle of Parmesan, and finished with freshly cooked eggs. A satisfying combination of textures and rich flavors makes this a perfect option for a balanced meal.

NUTRITION

460kcal
Protein
35g
Fat
21.6g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

1 slice Whole Grain Bread (40g)

150g Eggplant, sliced

1/3 cup Marinara Sauce (80g)

1/2 cup Part-Skim Mozzarella Cheese (56g)

1 tbsp Grated Parmesan Cheese (5g)

2 whole Eggs

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Brush lightly with olive oil and season with a pinch of salt and pepper.

  • 3

    Arrange the eggplant slices on a baking sheet lined with parchment paper. Bake for 20-25 minutes until tender and slightly crispy, flipping halfway.

  • 4

    Toast the whole grain bread until it is lightly crisp.

  • 5

    While the eggplant bakes, warm the marinara sauce in a small saucepan over low heat.

  • 6

    Once baked, layer the eggplant slices on top of the toasted bread. Spoon the warmed marinara sauce evenly over the eggplant.

  • 7

    Sprinkle the part-skim mozzarella cheese over the marinara, then top with grated Parmesan cheese.

  • 8

    In a non-stick skillet, cook the eggs to your liking (poached, over-easy, or sunny-side up work well).

  • 9

    Carefully place the cooked eggs on top of your assembled sandwich. Serve immediately while the cheese is melty and the flavors are fresh.