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

Experience a satisfying twist on a classic favorite. Tender, crispy baked eggplant rounds are layered with rich marinara sauce and melted part-skim mozzarella, all tucked between a hearty whole grain roll. This version achieves the perfect balance of comfort and lightness, making it an ideal option for any mealtime.

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NUTRITION

560kcal
Protein
33.3g
Fat
17.6g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

200g Eggplant

1 Whole Grain Roll (80g)

3 oz Part-Skim Mozzarella Cheese (85g)

1/2 cup Marinara Sauce (125g)

1 tbsp Panko Breadcrumbs

0.5 tsp Olive Oil Spray

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Cut the eggplant into 1/4-inch thick rounds. Lightly spray both sides with olive oil spray.

  • 3

    Sprinkle or lightly press a tablespoon of panko breadcrumbs onto each eggplant round to form a crispy coating.

  • 4

    Place the eggplant slices on the baking sheet and bake for about 18-20 minutes, flipping halfway through, until they are golden and tender.

  • 5

    Meanwhile, warm the marinara sauce in a small saucepan over low heat.

  • 6

    Once the eggplant is baked, top each slice with a portion of marinara sauce and distribute the part-skim mozzarella cheese evenly on top. Return to the oven for an additional 3-5 minutes until the cheese is melted.

  • 7

    Lightly toast the whole grain roll, then layer with the cheesy eggplant slices.

  • 8

    Assemble the sandwich and serve immediately, enjoying the crispy texture and delicious blend of flavors.

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

Experience a satisfying twist on a classic favorite. Tender, crispy baked eggplant rounds are layered with rich marinara sauce and melted part-skim mozzarella, all tucked between a hearty whole grain roll. This version achieves the perfect balance of comfort and lightness, making it an ideal option for any mealtime.

NUTRITION

560kcal
Protein
33.3g
Fat
17.6g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

200g Eggplant

1 Whole Grain Roll (80g)

3 oz Part-Skim Mozzarella Cheese (85g)

1/2 cup Marinara Sauce (125g)

1 tbsp Panko Breadcrumbs

0.5 tsp Olive Oil Spray

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Cut the eggplant into 1/4-inch thick rounds. Lightly spray both sides with olive oil spray.

  • 3

    Sprinkle or lightly press a tablespoon of panko breadcrumbs onto each eggplant round to form a crispy coating.

  • 4

    Place the eggplant slices on the baking sheet and bake for about 18-20 minutes, flipping halfway through, until they are golden and tender.

  • 5

    Meanwhile, warm the marinara sauce in a small saucepan over low heat.

  • 6

    Once the eggplant is baked, top each slice with a portion of marinara sauce and distribute the part-skim mozzarella cheese evenly on top. Return to the oven for an additional 3-5 minutes until the cheese is melted.

  • 7

    Lightly toast the whole grain roll, then layer with the cheesy eggplant slices.

  • 8

    Assemble the sandwich and serve immediately, enjoying the crispy texture and delicious blend of flavors.