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 modern twist on the classic Italian favorite with layers of crispy baked eggplant, a zesty marinara sauce, and a delightful blend of melted mozzarella and Parmesan, all nestled between hearty whole grain bread. This dish offers satisfying crunch, rich flavors, and a balanced nutritional profile perfect for a wholesome meal.

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NUTRITION

377kcal
Protein
23g
Fat
19.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

100g Eggplant

2 large Eggs

2 tbsp Almond Flour

1/3 cup Marinara Sauce

1 oz Part-Skim Mozzarella Cheese

1 tbsp Parmesan Cheese

2 slices Whole Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a shallow bowl, whisk the 2 eggs. In another shallow dish, add the almond flour.

  • 4

    Dip each eggplant slice into the beaten eggs, letting the excess drip off, then coat evenly with almond flour.

  • 5

    Place the breaded eggplant slices on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until golden and crispy.

  • 6

    Meanwhile, toast the whole grain bread slices lightly in a toaster or on a skillet.

  • 7

    Assemble the sandwich by spreading marinara sauce on one slice of toasted bread, layering the baked eggplant slices, topping with part-skim mozzarella and a sprinkle of grated Parmesan cheese.

  • 8

    Optionally, return the assembled open-faced sandwich to the oven for 3-5 minutes to melt the cheeses, then top with the second slice of bread, slice in half, and serve warm.

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 modern twist on the classic Italian favorite with layers of crispy baked eggplant, a zesty marinara sauce, and a delightful blend of melted mozzarella and Parmesan, all nestled between hearty whole grain bread. This dish offers satisfying crunch, rich flavors, and a balanced nutritional profile perfect for a wholesome meal.

NUTRITION

377kcal
Protein
23g
Fat
19.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

100g Eggplant

2 large Eggs

2 tbsp Almond Flour

1/3 cup Marinara Sauce

1 oz Part-Skim Mozzarella Cheese

1 tbsp Parmesan Cheese

2 slices Whole Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a shallow bowl, whisk the 2 eggs. In another shallow dish, add the almond flour.

  • 4

    Dip each eggplant slice into the beaten eggs, letting the excess drip off, then coat evenly with almond flour.

  • 5

    Place the breaded eggplant slices on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until golden and crispy.

  • 6

    Meanwhile, toast the whole grain bread slices lightly in a toaster or on a skillet.

  • 7

    Assemble the sandwich by spreading marinara sauce on one slice of toasted bread, layering the baked eggplant slices, topping with part-skim mozzarella and a sprinkle of grated Parmesan cheese.

  • 8

    Optionally, return the assembled open-faced sandwich to the oven for 3-5 minutes to melt the cheeses, then top with the second slice of bread, slice in half, and serve warm.