YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich with Fresh Basil
Enjoy a satisfying twist on the classic eggplant parmesan in a handheld form. Crispy, baked eggplant rounds are coated with whole wheat breadcrumbs, layered with a zesty marinara, melty low-fat mozzarella and parmesan cheese, and garnished with fresh basil, all nestled between wholesome whole wheat bread slices. This recipe fiercely balances flavor and nutrition for a delicious meal any time of day.
INGREDIENTS
150g Eggplant
2 slices Whole Wheat Bread
0.25 cup Whole Wheat Breadcrumbs
60g Low-Fat Mozzarella Cheese
10g Parmesan Cheese
0.5 cup Marinara Sauce
Fresh Basil sprigs
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Pat them dry with paper towels.
Lightly coat each eggplant round in whole wheat breadcrumbs. For extra crispiness, you can lightly spray or drizzle a teaspoon of olive oil over both sides.
Place the breaded eggplant rounds on the baking sheet and bake for about 20 minutes, flipping halfway, until they are golden and crisp.
Meanwhile, warm the marinara sauce in a small saucepan over low heat.
Once the eggplant is done, assemble the sandwich by placing a few eggplant rounds on one slice of whole wheat bread. Spoon over a layer of warm marinara sauce, then sprinkle with low-fat mozzarella and grated parmesan cheese.
Return the assembled sandwich to the oven for an additional 5 minutes to allow the cheese to melt slightly.
Garnish with fresh basil leaves, top with the second slice of bread, and serve immediately.