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 a classic Italian favorite, featuring lightly breaded eggplant, melted part-skim mozzarella, and lean turkey nestled between a whole wheat roll. Each bite delivers a satisfying crunch and rich, tangy tomato flavor, making this sandwich a warm, comforting meal any time of day.

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NUTRITION

540kcal
Protein
39.3g
Fat
20g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

1 Whole Wheat Sandwich Roll (70g)

1 oz Part-Skim Mozzarella Cheese

1 Large Egg

2 oz Lean Turkey Breast

1/4 cup Tomato Sauce

2 Tbsp Almond Flour

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant into 1/4-inch rounds. Lightly season with salt, pepper, and garlic powder.

  • 3

    Lightly coat the eggplant slices in almond flour to create a crispy exterior.

  • 4

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

  • 5

    While the eggplant bakes, hard bake or scramble the egg and prepare the lean turkey breast slices.

  • 6

    Warm the tomato sauce over low heat and season with a pinch of salt and pepper.

  • 7

    Lightly toast the whole wheat roll in the oven or on a skillet.

  • 8

    Assemble the sandwich by layering the baked eggplant slices, turkey breast, and egg on the bottom half of the roll. Drizzle tomato sauce over the layers, then top with the mozzarella cheese.

  • 9

    Place the assembled sandwich back in the oven for 3-5 minutes to allow the cheese to melt gently.

  • 10

    Serve warm and enjoy your crispy baked eggplant parmesan sandwich.

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 a classic Italian favorite, featuring lightly breaded eggplant, melted part-skim mozzarella, and lean turkey nestled between a whole wheat roll. Each bite delivers a satisfying crunch and rich, tangy tomato flavor, making this sandwich a warm, comforting meal any time of day.

NUTRITION

540kcal
Protein
39.3g
Fat
20g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

1 Whole Wheat Sandwich Roll (70g)

1 oz Part-Skim Mozzarella Cheese

1 Large Egg

2 oz Lean Turkey Breast

1/4 cup Tomato Sauce

2 Tbsp Almond Flour

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant into 1/4-inch rounds. Lightly season with salt, pepper, and garlic powder.

  • 3

    Lightly coat the eggplant slices in almond flour to create a crispy exterior.

  • 4

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

  • 5

    While the eggplant bakes, hard bake or scramble the egg and prepare the lean turkey breast slices.

  • 6

    Warm the tomato sauce over low heat and season with a pinch of salt and pepper.

  • 7

    Lightly toast the whole wheat roll in the oven or on a skillet.

  • 8

    Assemble the sandwich by layering the baked eggplant slices, turkey breast, and egg on the bottom half of the roll. Drizzle tomato sauce over the layers, then top with the mozzarella cheese.

  • 9

    Place the assembled sandwich back in the oven for 3-5 minutes to allow the cheese to melt gently.

  • 10

    Serve warm and enjoy your crispy baked eggplant parmesan sandwich.