YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a satisfying twist on a classic Italian favorite with this Crispy Baked Eggplant Parmesan Sandwich. Tender, baked eggplant rounds are coated in a light, crunchy layer, layered with rich marinara sauce, melted low-fat mozzarella, and a sprinkle of Parmesan, all nestled between hearty whole wheat bread slices. It's a comforting yet balanced meal that bursts with Italian flavors.
INGREDIENTS
1 medium Eggplant (≈100g)
1 large Egg
1/4 cup Whole Wheat Breadcrumbs (≈20g)
1/2 cup Marinara Sauce (≈125g)
2 ounces Low-Fat Mozzarella Cheese (≈56g)
2 slices Whole Wheat Bread (≈70g total)
1 tbsp grated Parmesan Cheese (≈5g)
Fresh Basil sprigs (3)
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. Pat the slices dry with a paper towel.
In a shallow bowl, whisk the egg. In another shallow dish, place the whole wheat breadcrumbs.
Dip each eggplant slice into the egg, then coat evenly with breadcrumbs. Lay the breaded slices on the prepared baking sheet.
Bake the eggplant for 20-25 minutes, flipping halfway through, until the coating is crispy and the eggplant is tender.
While the eggplant is baking, warm the marinara sauce in a small saucepan over medium heat and prepare your bread by lightly toasting the slices.
Assemble the sandwich by layering baked eggplant slices on one piece of toasted bread. Spoon a generous layer of marinara sauce over the eggplant, then top with both slices of low-fat mozzarella and a sprinkle of Parmesan cheese.
Garnish with fresh basil leaves and top with the other slice of bread. Serve immediately and enjoy!