YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a delightful twist on the classic eggplant parmesan in a sandwich form. Crispy baked eggplant slices are layered between whole wheat bread with a rich tomato marinara, melty part-skim mozzarella, and a sprinkle of savory Parmesan, finished with a hint of olive oil and fresh basil. This dish is a harmonious blend of textures and flavors that makes it perfect for breakfast, lunch, or dinner.
INGREDIENTS
2 slices Whole Wheat Bread
150g Eggplant
1/3 cup Marinara Sauce
3 oz Part-Skim Mozzarella Cheese
1 tbsp Parmesan Cheese
1 tsp Olive Oil
1 tbsp Panko Breadcrumbs
Fresh Basil (3 leaves)
PREPARATION
Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly season with salt and pepper if desired.
In a small bowl, combine the panko breadcrumbs and a drizzle of olive oil. Gently press each eggplant slice into the breadcrumb mixture to coat evenly.
Place the coated eggplant slices on the baking sheet and bake for about 20-25 minutes, flipping halfway through, until they are golden and crispy.
Warm the marinara sauce in a small saucepan or microwave.
Toast the whole wheat bread slices lightly if preferred.
Assemble the sandwich by layering baked eggplant slices on one slice of bread, then spoon over the marinara sauce, add the part-skim mozzarella cheese evenly, sprinkle with Parmesan cheese, and add fresh basil leaves.
Optionally, place the assembled sandwich under the broiler for 2-3 minutes to melt the cheese slightly, watching carefully to avoid burning.
Top with the second slice of bread, slice in half, and serve warm.