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 revitalized classic sandwich featuring tender, oven-baked eggplant rounds layered with rich marinara, melty part-skim mozzarella, and savory grilled extra-firm tofu, all nestled inside a warm whole wheat roll. This satisfying meal delights with a crisp bite and balanced flavors, making it perfect for a nutritious lunch or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

510kcal
Protein
31.2g
Fat
17.3g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

1 small Eggplant (200g)

1/2 cup Marinara Sauce (125g)

2 oz Part-Skim Mozzarella Cheese (56g)

1 Whole Wheat Roll (70g)

2 oz Grilled Extra-Firm Tofu (56g)

1 tsp Italian Seasoning

2 sprays Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4-inch rounds. Arrange them on a baking sheet lined with parchment paper.

  • 3

    Spray the eggplant lightly with olive oil and sprinkle with a pinch of Italian seasoning.

  • 4

    Bake the eggplant rounds for about 20 minutes until they become tender and slightly crispy, flipping halfway through.

  • 5

    While the eggplant bakes, slice the whole wheat roll open and warm it in the oven or on a skillet.

  • 6

    Layer the baked eggplant on the roll, spoon over the marinara sauce, and evenly distribute the grilled extra-firm tofu slices.

  • 7

    Top with the part-skim mozzarella cheese. Return the assembled sandwich to the oven for 3-5 minutes or until the cheese melts.

  • 8

    Remove from the oven, garnish with a final sprinkle of Italian seasoning if desired, and serve warm.

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 revitalized classic sandwich featuring tender, oven-baked eggplant rounds layered with rich marinara, melty part-skim mozzarella, and savory grilled extra-firm tofu, all nestled inside a warm whole wheat roll. This satisfying meal delights with a crisp bite and balanced flavors, making it perfect for a nutritious lunch or dinner.

NUTRITION

510kcal
Protein
31.2g
Fat
17.3g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

1 small Eggplant (200g)

1/2 cup Marinara Sauce (125g)

2 oz Part-Skim Mozzarella Cheese (56g)

1 Whole Wheat Roll (70g)

2 oz Grilled Extra-Firm Tofu (56g)

1 tsp Italian Seasoning

2 sprays Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4-inch rounds. Arrange them on a baking sheet lined with parchment paper.

  • 3

    Spray the eggplant lightly with olive oil and sprinkle with a pinch of Italian seasoning.

  • 4

    Bake the eggplant rounds for about 20 minutes until they become tender and slightly crispy, flipping halfway through.

  • 5

    While the eggplant bakes, slice the whole wheat roll open and warm it in the oven or on a skillet.

  • 6

    Layer the baked eggplant on the roll, spoon over the marinara sauce, and evenly distribute the grilled extra-firm tofu slices.

  • 7

    Top with the part-skim mozzarella cheese. Return the assembled sandwich to the oven for 3-5 minutes or until the cheese melts.

  • 8

    Remove from the oven, garnish with a final sprinkle of Italian seasoning if desired, and serve warm.