YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwiches
Enjoy a modern twist on a classic Italian favorite with these Crispy Baked Eggplant Parmesan Sandwiches. Tender, oven-crisped eggplant slices are layered between a whole-grain bun with zesty marinara, melted part-skim mozzarella, and a sprinkle of Parmesan cheese, all finished with fresh basil. Every bite offers a satisfying crunch, a burst of savory flavors, and a perfectly balanced meal ideal for breakfast, lunch, or dinner.
INGREDIENTS
1/2 medium Eggplant (~150g)
1 Whole-Grain Sandwich Bun (113g)
1 Large Egg
1/3 cup Marinara Sauce (80g)
2 ounces Part-Skim Mozzarella Cheese
1 tablespoon Grated Parmesan Cheese
Fresh Basil for garnish
PREPARATION
Preheat your oven to 425°F.
Wash the eggplant and slice it into 1/4-inch thick rounds.
In a shallow bowl, beat the large egg. Dip each eggplant slice in the beaten egg to lightly coat.
Place the coated eggplant slices on a baking tray lined with parchment paper. Lightly spray or brush the slices with a small amount of olive oil if desired for extra crispiness.
Bake the eggplant slices for about 20 minutes, flipping halfway through, until they are golden and crisp.
While the eggplant bakes, warm the marinara sauce in a small saucepan over low heat.
Slice the whole-grain bun in half. On the bottom half, layer the baked eggplant slices, then spoon a generous amount of warm marinara sauce over them.
Top with the part-skim mozzarella cheese and sprinkle the grated Parmesan cheese evenly.
For an extra melty finish, place the assembled open-faced sandwich under the broiler for 1-2 minutes until the cheese softens and begins to bubble.
Finish with a garnish of fresh basil, then close the sandwich with the top bun and serve immediately.