Crispy Eggplant Parmesan Sandwiches

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

Crispy Eggplant Parmesan Sandwiches

YOUR SOLIN GENERATED RECIPE

Crispy Eggplant Parmesan Sandwiches

Enjoy a modern twist on the classic eggplant parm with a crispy, baked eggplant slice layered with a rich, herbed marinara and gooey part-skim mozzarella, all nestled between a hearty whole wheat bun with a boost of lean turkey breast for extra protein. This satisfying sandwich delivers a delightful crunch, melty cheese, and vibrant flavors perfect for any meal.

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NUTRITION

547kcal
Protein
42.1g
Fat
17.8g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

1 Whole Wheat Bun

1/3 cup Marinara Sauce

2 oz Part-Skim Mozzarella Cheese

2 tbsp Almond Flour

1 large Egg White

2 oz Turkey Breast

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Slice the eggplant into 1/4-inch rounds.

  • 2

    In a shallow bowl, whisk together the egg white. In another plate, spread the almond flour.

  • 3

    Dip each eggplant slice first into the egg white, then coat evenly with almond flour on both sides.

  • 4

    Place the coated eggplant slices on a baking sheet lined with parchment paper and bake for 20 minutes, flipping halfway, until golden and crispy.

  • 5

    While the eggplant bakes, warm the marinara sauce in a small pot over low heat and prepare your whole wheat bun by lightly toasting it.

  • 6

    Layer the bottom half of the bun with baked eggplant slices, spoon on the warmed marinara sauce, sprinkle the part-skim mozzarella cheese evenly, and add the turkey breast slices.

  • 7

    Place the assembled sandwich back in the oven for 3-4 minutes to allow the cheese to melt slightly.

  • 8

    Remove from the oven, top with the other half of the bun, and serve warm.

Crispy Eggplant Parmesan Sandwiches

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

Crispy Eggplant Parmesan Sandwiches

YOUR SOLIN GENERATED RECIPE

Crispy Eggplant Parmesan Sandwiches

Enjoy a modern twist on the classic eggplant parm with a crispy, baked eggplant slice layered with a rich, herbed marinara and gooey part-skim mozzarella, all nestled between a hearty whole wheat bun with a boost of lean turkey breast for extra protein. This satisfying sandwich delivers a delightful crunch, melty cheese, and vibrant flavors perfect for any meal.

NUTRITION

547kcal
Protein
42.1g
Fat
17.8g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

1 Whole Wheat Bun

1/3 cup Marinara Sauce

2 oz Part-Skim Mozzarella Cheese

2 tbsp Almond Flour

1 large Egg White

2 oz Turkey Breast

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Slice the eggplant into 1/4-inch rounds.

  • 2

    In a shallow bowl, whisk together the egg white. In another plate, spread the almond flour.

  • 3

    Dip each eggplant slice first into the egg white, then coat evenly with almond flour on both sides.

  • 4

    Place the coated eggplant slices on a baking sheet lined with parchment paper and bake for 20 minutes, flipping halfway, until golden and crispy.

  • 5

    While the eggplant bakes, warm the marinara sauce in a small pot over low heat and prepare your whole wheat bun by lightly toasting it.

  • 6

    Layer the bottom half of the bun with baked eggplant slices, spoon on the warmed marinara sauce, sprinkle the part-skim mozzarella cheese evenly, and add the turkey breast slices.

  • 7

    Place the assembled sandwich back in the oven for 3-4 minutes to allow the cheese to melt slightly.

  • 8

    Remove from the oven, top with the other half of the bun, and serve warm.