Crispy Baked Eggplant Open-Faced Sandwich with Fresh Marinara

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

Crispy Baked Eggplant Open-Faced Sandwich with Fresh Marinara

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Open-Faced Sandwich with Fresh Marinara

Enjoy a warm open-faced sandwich featuring crispy baked eggplant, tender slices of lean turkey breast, and a vibrant fresh marinara sauce, all finished with a sprinkle of savory Parmesan cheese atop a toasted whole wheat slice. This dish offers a delightful balance of textures and flavors that are both satisfying and nutritious.

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NUTRITION

395kcal
Protein
43g
Fat
10.7g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

0.5 medium Eggplant (150g)

1 slice Whole Wheat Bread (28g)

0.5 cup Fresh Marinara Sauce (125g)

3 ounces Lean Turkey Breast (85g)

1 ounce Grated Parmesan Cheese (28g)

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly brush with olive oil (optional, if desired additional crispiness) and season with a pinch of salt and pepper.

  • 3

    Arrange the eggplant slices on the prepared baking sheet in a single layer and bake for 20-25 minutes until crispy and golden, flipping halfway through.

  • 4

    While the eggplant bakes, lightly toast the whole wheat bread slice.

  • 5

    Warm the fresh marinara sauce in a small saucepan over low heat, stirring occasionally.

  • 6

    To assemble the sandwich, lay the toasted bread onto a plate, top with a baked eggplant slice, then add the lean turkey breast slices.

  • 7

    Drizzle the warmed marinara sauce over the turkey and finish with a generous sprinkle of grated Parmesan cheese.

  • 8

    Serve immediately and enjoy your nutritious open-faced sandwich.

Crispy Baked Eggplant Open-Faced Sandwich with Fresh Marinara

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

Crispy Baked Eggplant Open-Faced Sandwich with Fresh Marinara

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Open-Faced Sandwich with Fresh Marinara

Enjoy a warm open-faced sandwich featuring crispy baked eggplant, tender slices of lean turkey breast, and a vibrant fresh marinara sauce, all finished with a sprinkle of savory Parmesan cheese atop a toasted whole wheat slice. This dish offers a delightful balance of textures and flavors that are both satisfying and nutritious.

NUTRITION

395kcal
Protein
43g
Fat
10.7g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

0.5 medium Eggplant (150g)

1 slice Whole Wheat Bread (28g)

0.5 cup Fresh Marinara Sauce (125g)

3 ounces Lean Turkey Breast (85g)

1 ounce Grated Parmesan Cheese (28g)

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly brush with olive oil (optional, if desired additional crispiness) and season with a pinch of salt and pepper.

  • 3

    Arrange the eggplant slices on the prepared baking sheet in a single layer and bake for 20-25 minutes until crispy and golden, flipping halfway through.

  • 4

    While the eggplant bakes, lightly toast the whole wheat bread slice.

  • 5

    Warm the fresh marinara sauce in a small saucepan over low heat, stirring occasionally.

  • 6

    To assemble the sandwich, lay the toasted bread onto a plate, top with a baked eggplant slice, then add the lean turkey breast slices.

  • 7

    Drizzle the warmed marinara sauce over the turkey and finish with a generous sprinkle of grated Parmesan cheese.

  • 8

    Serve immediately and enjoy your nutritious open-faced sandwich.