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

Savor the rich flavors of tender baked eggplant layered between hearty whole wheat bread, crowned with a tangy marinara and melty blend of part-skim mozzarella and Parmesan cheese. This comforting sandwich offers a delightful crunch and satisfying creaminess, perfect for a nutritious meal that’s both flavorful and aligned with your dietary goals.

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NUTRITION

578kcal
Protein
38g
Fat
20g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (approx. 200g)

1 large Egg

2 slices Whole Wheat Bread

2 ounces Part-Skim Mozzarella Cheese

2 tablespoons Grated Parmesan Cheese

1/2 cup Marinara Sauce

1/4 cup Whole Wheat Breadcrumbs

Dried Italian Herbs & Spices (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Slice the eggplant into 1/4-inch thick rounds. Lightly salt the slices and let them sit for 10 minutes to draw out excess moisture, then pat dry.

  • 2

    In a shallow bowl, whisk the egg. In another plate, mix the whole wheat breadcrumbs with a pinch of dried Italian herbs and spices.

  • 3

    Dip each eggplant slice first in the egg wash, then coat evenly with the breadcrumb mixture. Place the breaded eggplant slices on a lightly greased baking sheet.

  • 4

    Bake the eggplant slices in the preheated oven for about 20 minutes or until they are golden and crispy, flipping halfway through.

  • 5

    While the eggplant bakes, toast the whole wheat bread slices lightly in a toaster or on a skillet.

  • 6

    Assemble the sandwich by layering a baked eggplant slice on one piece of toasted bread, spooning a layer of marinara sauce over it, and topping with the part-skim mozzarella and a sprinkle of grated Parmesan cheese.

  • 7

    Optional: Place the assembled sandwich briefly under the broiler for 2-3 minutes to melt the cheese for an extra gooey texture. Season with additional dried herbs if desired, then top with the remaining bread slice 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

Savor the rich flavors of tender baked eggplant layered between hearty whole wheat bread, crowned with a tangy marinara and melty blend of part-skim mozzarella and Parmesan cheese. This comforting sandwich offers a delightful crunch and satisfying creaminess, perfect for a nutritious meal that’s both flavorful and aligned with your dietary goals.

NUTRITION

578kcal
Protein
38g
Fat
20g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (approx. 200g)

1 large Egg

2 slices Whole Wheat Bread

2 ounces Part-Skim Mozzarella Cheese

2 tablespoons Grated Parmesan Cheese

1/2 cup Marinara Sauce

1/4 cup Whole Wheat Breadcrumbs

Dried Italian Herbs & Spices (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Slice the eggplant into 1/4-inch thick rounds. Lightly salt the slices and let them sit for 10 minutes to draw out excess moisture, then pat dry.

  • 2

    In a shallow bowl, whisk the egg. In another plate, mix the whole wheat breadcrumbs with a pinch of dried Italian herbs and spices.

  • 3

    Dip each eggplant slice first in the egg wash, then coat evenly with the breadcrumb mixture. Place the breaded eggplant slices on a lightly greased baking sheet.

  • 4

    Bake the eggplant slices in the preheated oven for about 20 minutes or until they are golden and crispy, flipping halfway through.

  • 5

    While the eggplant bakes, toast the whole wheat bread slices lightly in a toaster or on a skillet.

  • 6

    Assemble the sandwich by layering a baked eggplant slice on one piece of toasted bread, spooning a layer of marinara sauce over it, and topping with the part-skim mozzarella and a sprinkle of grated Parmesan cheese.

  • 7

    Optional: Place the assembled sandwich briefly under the broiler for 2-3 minutes to melt the cheese for an extra gooey texture. Season with additional dried herbs if desired, then top with the remaining bread slice and serve warm.