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 delicious fusion of crispy baked eggplant, melted cheeses, and tangy tomato sauce, all nestled between hearty whole wheat bread. This reimagined classic offers a satisfying crunch with every bite and a perfect balance of savory flavors, making it an ideal meal any time of the day.

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NUTRITION

561kcal
Protein
31.9g
Fat
18.7g
Carbs
65.8g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (150g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1/4 cup grated Parmesan Cheese (28g)

1/4 cup Part-Skim Mozzarella Cheese (28g)

1/4 cup Tomato Sauce (62g)

2 slices Whole Wheat Bread (70g total)

1 teaspoon Olive Oil (5g)

3 Fresh Basil leaves

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds and lightly brush them with olive oil.

  • 3

    Dip each eggplant slice in whole wheat breadcrumbs to coat lightly. For extra crunch, you can double-dip by briefly returning to a light oil mist.

  • 4

    Place the breaded eggplant slices on a baking sheet lined with parchment paper.

  • 5

    Bake the eggplant slices for 20-25 minutes until they are crisp and golden, flipping halfway through for even crispiness.

  • 6

    Once baked, layer a slice of whole wheat bread with tomato sauce, a baked eggplant slice, then sprinkle Parmesan and mozzarella cheeses on top.

  • 7

    Garnish with fresh basil leaves. Optionally, you can assemble a second layer or toast the assembled sandwich in the oven for 5 more minutes to let the cheeses melt further.

  • 8

    Serve immediately and enjoy!

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 delicious fusion of crispy baked eggplant, melted cheeses, and tangy tomato sauce, all nestled between hearty whole wheat bread. This reimagined classic offers a satisfying crunch with every bite and a perfect balance of savory flavors, making it an ideal meal any time of the day.

NUTRITION

561kcal
Protein
31.9g
Fat
18.7g
Carbs
65.8g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (150g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1/4 cup grated Parmesan Cheese (28g)

1/4 cup Part-Skim Mozzarella Cheese (28g)

1/4 cup Tomato Sauce (62g)

2 slices Whole Wheat Bread (70g total)

1 teaspoon Olive Oil (5g)

3 Fresh Basil leaves

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds and lightly brush them with olive oil.

  • 3

    Dip each eggplant slice in whole wheat breadcrumbs to coat lightly. For extra crunch, you can double-dip by briefly returning to a light oil mist.

  • 4

    Place the breaded eggplant slices on a baking sheet lined with parchment paper.

  • 5

    Bake the eggplant slices for 20-25 minutes until they are crisp and golden, flipping halfway through for even crispiness.

  • 6

    Once baked, layer a slice of whole wheat bread with tomato sauce, a baked eggplant slice, then sprinkle Parmesan and mozzarella cheeses on top.

  • 7

    Garnish with fresh basil leaves. Optionally, you can assemble a second layer or toast the assembled sandwich in the oven for 5 more minutes to let the cheeses melt further.

  • 8

    Serve immediately and enjoy!