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 delicious twist on the classic Eggplant Parmesan with this sandwich featuring crispy baked eggplant slices coated in a light almond flour and Parmesan mix, layered between toasted whole wheat bread with a vibrant marinara sauce and melty fresh mozzarella. A savory meal that delivers satisfying flavor and balanced macros for a wholesome dining experience.

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NUTRITION

533kcal
Protein
37g
Fat
26.6g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

100g Eggplant

2 slices Whole Wheat Bread

1/4 cup Marinara Sauce

2 oz Fresh Mozzarella Cheese

1 Large Egg

1 tbsp Grated Parmesan Cheese

2 tbsp Almond Flour

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PREPARATION

  • 1

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

  • 2

    Slice the eggplant into approximately 1/4-inch thick rounds.

  • 3

    In a shallow bowl, beat the egg.

  • 4

    In another bowl, combine the almond flour and grated Parmesan cheese.

  • 5

    Dip each eggplant slice first into the beaten egg, then coat evenly with the almond flour-Parmesan mixture.

  • 6

    Place the coated eggplant slices on the prepared baking sheet in a single layer and bake for about 20 minutes, flipping halfway through for even crispiness.

  • 7

    While the eggplant bakes, toast the whole wheat bread slices until lightly golden.

  • 8

    To assemble, spread the marinara sauce on one or both slices of toasted bread, layer the crispy baked eggplant slices, and top with fresh mozzarella cheese.

  • 9

    Optional: Place the assembled sandwich under a broiler for 2-3 minutes to melt the mozzarella slightly.

  • 10

    Serve warm and enjoy your flavorful, balanced eggplant Parmesan sandwich.

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 delicious twist on the classic Eggplant Parmesan with this sandwich featuring crispy baked eggplant slices coated in a light almond flour and Parmesan mix, layered between toasted whole wheat bread with a vibrant marinara sauce and melty fresh mozzarella. A savory meal that delivers satisfying flavor and balanced macros for a wholesome dining experience.

NUTRITION

533kcal
Protein
37g
Fat
26.6g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

100g Eggplant

2 slices Whole Wheat Bread

1/4 cup Marinara Sauce

2 oz Fresh Mozzarella Cheese

1 Large Egg

1 tbsp Grated Parmesan Cheese

2 tbsp Almond Flour

PREPARATION

  • 1

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

  • 2

    Slice the eggplant into approximately 1/4-inch thick rounds.

  • 3

    In a shallow bowl, beat the egg.

  • 4

    In another bowl, combine the almond flour and grated Parmesan cheese.

  • 5

    Dip each eggplant slice first into the beaten egg, then coat evenly with the almond flour-Parmesan mixture.

  • 6

    Place the coated eggplant slices on the prepared baking sheet in a single layer and bake for about 20 minutes, flipping halfway through for even crispiness.

  • 7

    While the eggplant bakes, toast the whole wheat bread slices until lightly golden.

  • 8

    To assemble, spread the marinara sauce on one or both slices of toasted bread, layer the crispy baked eggplant slices, and top with fresh mozzarella cheese.

  • 9

    Optional: Place the assembled sandwich under a broiler for 2-3 minutes to melt the mozzarella slightly.

  • 10

    Serve warm and enjoy your flavorful, balanced eggplant Parmesan sandwich.