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 delightful twist on a classic favorite with tender baked eggplant, a light but crunchy whole wheat breadcrumb coating, and a savory blend of low-fat mozzarella and marinara. Extra lean turkey breast adds a protein boost while fresh ingredients come together in a warm, toasted sandwich that’s both satisfying and flavorful.

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NUTRITION

431kcal
Protein
35.6g
Fat
8.6g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (150g)

2 slices Whole Wheat Bread (64g total)

1 ounce Low-Fat Mozzarella Cheese (28g)

1/3 cup Marinara Sauce (80g)

2 large Egg Whites (60g total)

1/4 cup Whole Wheat Breadcrumbs (15g)

2 ounces Sliced Turkey Breast (56g)

Olive Oil Cooking Spray

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly spray the parchment with olive oil cooking spray.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. In a shallow bowl, whisk the egg whites and set aside.

  • 3

    Place the whole wheat breadcrumbs in another shallow dish. Dip each eggplant slice into the egg whites, then dredge evenly in the breadcrumbs.

  • 4

    Arrange the breaded eggplant slices on the prepared baking sheet. Lightly spray the tops with olive oil cooking spray.

  • 5

    Bake the eggplant for 20-25 minutes until golden and crispy, flipping halfway through for even crispness.

  • 6

    While the eggplant bakes, toast the whole wheat bread slices until they are warm and slightly crisp.

  • 7

    Assemble the sandwich by layering one toasted bread slice with baked eggplant, a layer of sliced turkey breast, a drizzle of marinara sauce, and shredded low-fat mozzarella cheese.

  • 8

    Place the remaining bread slice on top and serve immediately while 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 delightful twist on a classic favorite with tender baked eggplant, a light but crunchy whole wheat breadcrumb coating, and a savory blend of low-fat mozzarella and marinara. Extra lean turkey breast adds a protein boost while fresh ingredients come together in a warm, toasted sandwich that’s both satisfying and flavorful.

NUTRITION

431kcal
Protein
35.6g
Fat
8.6g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (150g)

2 slices Whole Wheat Bread (64g total)

1 ounce Low-Fat Mozzarella Cheese (28g)

1/3 cup Marinara Sauce (80g)

2 large Egg Whites (60g total)

1/4 cup Whole Wheat Breadcrumbs (15g)

2 ounces Sliced Turkey Breast (56g)

Olive Oil Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly spray the parchment with olive oil cooking spray.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. In a shallow bowl, whisk the egg whites and set aside.

  • 3

    Place the whole wheat breadcrumbs in another shallow dish. Dip each eggplant slice into the egg whites, then dredge evenly in the breadcrumbs.

  • 4

    Arrange the breaded eggplant slices on the prepared baking sheet. Lightly spray the tops with olive oil cooking spray.

  • 5

    Bake the eggplant for 20-25 minutes until golden and crispy, flipping halfway through for even crispness.

  • 6

    While the eggplant bakes, toast the whole wheat bread slices until they are warm and slightly crisp.

  • 7

    Assemble the sandwich by layering one toasted bread slice with baked eggplant, a layer of sliced turkey breast, a drizzle of marinara sauce, and shredded low-fat mozzarella cheese.

  • 8

    Place the remaining bread slice on top and serve immediately while warm.