YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a deliciously crispy baked eggplant sandwich layered with tangy marinara and melty mozzarella between toasted whole wheat bread slices. This satisfying dish combines the wholesome crunch of almond-coated eggplant with savory Italian flavors, offering a fulfilling way to indulge in a lighter, protein-balanced meal.
INGREDIENTS
1 medium slice Eggplant (150g)
2 slices Whole Wheat Bread (56g total)
1/2 cup shredded Part-skim Mozzarella Cheese (56g)
1/2 cup Marinara Sauce (125g)
1/4 cup Almond Flour (28g)
1 tsp Dried Oregano & Basil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Slice the eggplant into 1/4-inch thick rounds. Season lightly with salt and pepper.
In a shallow dish, mix almond flour with dried oregano, basil, and a pinch of salt and pepper.
Coat each eggplant slice in the almond flour mixture, pressing gently to adhere.
Place the coated eggplant slices on a parchment-lined baking sheet. Bake for 20-25 minutes until crispy and golden, flipping halfway through.
While the eggplant bakes, lightly toast the whole wheat bread slices either in a toaster or on a skillet.
Heat the marinara sauce in a small saucepan over low heat until warmed through.
Assemble the sandwich by placing a baked eggplant slice on one toast, drizzling with marinara sauce, and sprinkling with shredded mozzarella cheese. Optionally, layer with a second eggplant slice and additional sauce.
Place the assembled open-faced sandwich under the broiler for 2-3 minutes to melt the cheese, watching carefully to prevent burning.
Serve immediately and enjoy your crispy baked eggplant parmesan sandwich.