YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a delightful twist on the classic eggplant parm where tender, crispy baked eggplant slices are layered with a rich marinara sauce, melty part-skim mozzarella, and perfectly cooked eggs, all nestled between hearty whole grain bread. Crisp on the outside with a melty, savory center, this sandwich offers a satisfying balance of textures and flavors for a nutritious meal.
INGREDIENTS
120g Eggplant
1/4 cup Marinara Sauce
1 oz Part-Skim Mozzarella Cheese
2 slices Whole Grain Bread
2 Large Eggs
1/4 cup Panko Breadcrumbs
Olive Oil Spray
PREPARATION
Preheat your oven to 425°F.
Slice the eggplant into 1/4-inch thick rounds. Lightly season with salt and pepper.
Dip the eggplant slices lightly in water, then coat with panko breadcrumbs to ensure a crispy texture.
Place the breaded eggplant rounds on a baking sheet lined with parchment paper. Lightly spray them with olive oil spray.
Bake the eggplant for about 20 minutes, flipping halfway through, until they are golden brown and crisp.
While the eggplant bakes, toast the whole grain bread slices. In a small saucepan, gently warm the marinara sauce.
In a non-stick skillet, cook the eggs to your preference (sunny side up or over easy) using minimal oil.
Assemble the sandwich by layering a baked eggplant slice on one slice of toast, spreading a spoonful of marinara sauce, and topping with the mozzarella cheese.
Place the cooked eggs on top, then finish with the second slice of toast. Optionally, return the assembled sandwich to the oven for 2 minutes to melt the cheese slightly.
Serve immediately and enjoy your crispy baked eggplant parmesan sandwich!