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 satisfying twist on a classic Italian favorite with lightly crispy, oven-baked eggplant layered between hearty whole-grain bread and infused with rich marinara, melty mozzarella, and a sharp hit of Parmesan. A delightful combination of textures and flavors that delivers on taste while meeting your nutrition goals.

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NUTRITION

480kcal
Protein
32.6g
Fat
19.2g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

0.5 medium Eggplant (≈150g)

2 slices Whole Grain Bread (≈70g)

0.5 cup Marinara Sauce (≈125g)

0.25 cup Grated Parmesan Cheese (≈20g)

2 ounces Low-Fat Mozzarella Cheese (≈56g)

1 spray Olive Oil

Fresh Basil Leaves

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly spray both sides with olive oil spray and season with a pinch of salt and pepper.

  • 3

    Arrange the eggplant slices on the baking sheet and bake for 20-25 minutes, flipping halfway through until they become crispy and tender.

  • 4

    Lightly toast the whole grain bread slices in the oven or a toaster to add extra texture.

  • 5

    Spread a thin layer of marinara sauce on one slice of bread. Layer the baked eggplant slices, then sprinkle with grated Parmesan and place the low-fat mozzarella evenly over the top.

  • 6

    Optionally, return the assembled open-faced sandwich to the oven for 3-5 minutes until the mozzarella slightly melts.

  • 7

    Garnish with fresh basil leaves, top with the second bread slice if you prefer a closed sandwich, and serve immediately.

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 satisfying twist on a classic Italian favorite with lightly crispy, oven-baked eggplant layered between hearty whole-grain bread and infused with rich marinara, melty mozzarella, and a sharp hit of Parmesan. A delightful combination of textures and flavors that delivers on taste while meeting your nutrition goals.

NUTRITION

480kcal
Protein
32.6g
Fat
19.2g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

0.5 medium Eggplant (≈150g)

2 slices Whole Grain Bread (≈70g)

0.5 cup Marinara Sauce (≈125g)

0.25 cup Grated Parmesan Cheese (≈20g)

2 ounces Low-Fat Mozzarella Cheese (≈56g)

1 spray Olive Oil

Fresh Basil Leaves

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly spray both sides with olive oil spray and season with a pinch of salt and pepper.

  • 3

    Arrange the eggplant slices on the baking sheet and bake for 20-25 minutes, flipping halfway through until they become crispy and tender.

  • 4

    Lightly toast the whole grain bread slices in the oven or a toaster to add extra texture.

  • 5

    Spread a thin layer of marinara sauce on one slice of bread. Layer the baked eggplant slices, then sprinkle with grated Parmesan and place the low-fat mozzarella evenly over the top.

  • 6

    Optionally, return the assembled open-faced sandwich to the oven for 3-5 minutes until the mozzarella slightly melts.

  • 7

    Garnish with fresh basil leaves, top with the second bread slice if you prefer a closed sandwich, and serve immediately.