YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Savor a delightful twist on a classic with crispy baked eggplant slices layered between a toasted whole wheat bun with zesty marinara, melty low-fat mozzarella, and a sunny-side-up egg complemented by an egg white boost. Each bite offers a harmony of textures and flavors—golden crunchy eggplant paired with tangy sauce and a rich, creamy cheese finish—for a satisfying meal.
INGREDIENTS
1 eggplant (150g)
1 whole wheat bun (60g)
2 ounces low-fat mozzarella cheese
1/2 cup marinara sauce (125g)
1/4 cup panko breadcrumbs (15g)
1 whole egg (50g)
1 egg white (33g)
Olive oil spray
Fresh basil sprigs
PREPARATION
Preheat your oven to 425°F.
Slice the eggplant into 1/4-inch thick rounds. Lightly spray both sides with olive oil.
Dip the eggplant rounds in a light coating of panko breadcrumbs to create a crispy crust.
Place the breaded eggplant slices on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through until golden and tender.
Meanwhile, toast the whole wheat bun until lightly golden.
Warm the marinara sauce in a small saucepan over low heat.
In a non-stick pan, cook the whole egg (fried sunny-side-up or as desired) and separately cook an egg white, stirring gently to form a light scramble.
Assemble the sandwich by spreading a thin layer of marinara on the bun, layering with baked eggplant slices, then topping with the combined egg and egg white mix.
Sprinkle the low-fat mozzarella evenly over the hot ingredients. Optionally, place the assembled open sandwich under a broiler for 1-2 minutes to melt the cheese.
Garnish with fresh basil leaves, close the sandwich if desired, and serve immediately.