YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a hearty twist on the classic Italian favorite with baked, crispy eggplant slices layered with tangy marinara, melty low-fat mozzarella, and a sprinkle of Parmesan, all nestled between a whole wheat bun. This dish offers satisfying textures and bold flavors while keeping your macros in check.
INGREDIENTS
200g Eggplant
1/3 cup Tomato Marinara Sauce
80g Low-Fat Mozzarella Cheese
5g Parmesan Cheese
60g Whole Wheat Bun
1/4 cup Whole Wheat Panko Breadcrumbs
2 sprays Olive Oil
5 Fresh Basil Leaves
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly spray both sides with olive oil spray.
Dredge each eggplant slice in the whole wheat panko breadcrumbs, ensuring an even coating.
Place the breaded eggplant slices on the prepared baking sheet and bake for about 20-25 minutes, flipping halfway through until golden and crispy.
Meanwhile, in a small saucepan, warm the tomato marinara sauce over low heat.
Once the eggplant slices are baked, layer them on the bottom half of the whole wheat bun. Spoon over the marinara sauce, then add the low-fat mozzarella and sprinkle with Parmesan cheese.
Return the sandwich to the oven for 3-5 minutes to allow the cheese to melt slightly.
Remove from the oven and garnish with fresh basil leaves before topping with the bun's upper half.
Serve immediately and enjoy your deliciously crispy baked eggplant Parmesan sandwich.