YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Savor a revitalized take on a classic Italian favorite with tender, baked eggplant slices layered over a lightly seasoned tomato marinara, melted part-skim mozzarella, and a crunchy, golden egg wash and breadcrumb coating—all nestled between a wholesome whole wheat bun. This dish harmonizes textures, flavors, and vibrant colors to deliver a satisfying and nutritious experience.
INGREDIENTS
0.5 medium Eggplant (~100g)
0.5 cup Marinara Sauce (~125g)
1 Whole Wheat Sandwich Bun (~70g)
2 ounces Part-Skim Mozzarella Cheese (~56g)
2 large Eggs for egg wash
1 tablespoon Whole Wheat Breadcrumbs
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly salt them and let sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.
Set up a shallow bowl with beaten eggs (using 2 large eggs) and another shallow dish with whole wheat breadcrumbs.
Dip each eggplant slice first in the egg wash, allowing excess to drip off, then coat with the breadcrumbs for a crispy exterior.
Place the coated eggplant slices on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until golden and tender.
While the eggplant bakes, warm your marinara sauce in a small saucepan over low heat.
Once the eggplant is done, lightly toast the whole wheat bun in the oven or on a skillet.
Assemble the sandwich by layering the baked eggplant slices, a generous spoonful of warm marinara sauce, and topping with part-skim mozzarella cheese.
Return the assembled sandwich to the oven for 3-5 minutes, or until the cheese has melted.
Remove from the oven and serve immediately while warm.