YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a deliciously crispy baked eggplant layered with a tangy marinara and melty part-skim mozzarella and parmesan cheese, all nestled between toasted whole wheat bread. This sandwich strikes the perfect balance between satisfying crunch, savory flavors, and a nutritional boost, making it ideal for a balanced meal at breakfast, lunch, or dinner.
INGREDIENTS
2 slices Whole Wheat Bread
1/2 medium Eggplant (~150g)
1/4 cup Chickpea Flour
2 ounces Part-Skim Mozzarella
2 tbsp Grated Parmesan
1/4 cup Marinara Sauce
4 Fresh Basil Leaves
Salt & Pepper to taste
Olive Oil Spray
PREPARATION
Preheat your oven to 425°F (220°C).
Slice the eggplant into 1/4-inch thick rounds and season both sides lightly with salt and pepper.
Place the chickpea flour in a shallow bowl. Lightly coat each eggplant slice with the chickpea flour, shaking off any excess.
Arrange the coated eggplant slices on a parchment-lined baking sheet and lightly spray with olive oil.
Bake the eggplant for about 20-25 minutes, flipping halfway through until the slices are golden and crispy.
While the eggplant bakes, toast the whole wheat bread slices until they are slightly crisp.
Once the eggplant is done, layer the slices on one piece of toast. Spoon the marinara sauce over the eggplant, then sprinkle evenly with mozzarella and parmesan cheeses.
Place the assembled open-face sandwich under the broiler for 2-3 minutes, until the cheeses melt and bubble slightly. Keep an eye on it to avoid burning.
Garnish with fresh basil leaves, top with the second slice of toasted bread, slice in half, and serve immediately.