YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
A delightful twist on a classic Eggplant Parmesan, featuring thinly sliced eggplant with a light, crispy coating, layered with tangy tomato sauce, melty low-fat mozzarella, and fresh basil, all served between a soft whole wheat bun. This dish offers a satisfying crunch and a comforting blend of flavors with a balanced macro profile.
INGREDIENTS
1 medium Eggplant (≈120g)
1/4 cup Whole Wheat Breadcrumbs (≈15g)
1 large Egg
3 ounces Low-Fat Mozzarella Cheese
1/4 cup Tomato Sauce (≈62g)
1 Whole Wheat Bun
Olive Oil Spray (3 sprays)
Fresh Basil (4 leaves)
PREPARATION
Slice the eggplant into 1/4-inch thick rounds. Lightly salt and let sit for 10 minutes to remove extra moisture, then pat dry.
Preheat your oven to 400°F and line a baking sheet with parchment paper. Lightly coat the sheet with olive oil spray.
In a shallow bowl, combine the whole wheat breadcrumbs with a few torn basil leaves for extra flavor.
Beat the egg in a separate small bowl. Dip each eggplant slice first in the egg, letting the excess drip off, then coat evenly in the breadcrumb mixture.
Place the breaded eggplant slices on the prepared baking sheet. Spray a light coating of olive oil over the top to help achieve a crispy finish.
Bake the eggplant slices for 20-25 minutes, or until golden brown and crisp, flipping halfway through for even baking.
Near the end of baking, warm the tomato sauce in a small saucepan over medium heat.
To assemble the sandwich, place the baked eggplant slices on the bottom half of the whole wheat bun. Top with the warmed tomato sauce, then sprinkle the low-fat mozzarella cheese evenly over the eggplant. Optionally, add extra basil leaves for brightness.
Place the assembled sandwich in the oven for an additional 3-5 minutes, just until the cheese melts slightly.
Remove from the oven, add the top bun and serve immediately.