YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a satisfying and inventive twist on classic Eggplant Parmesan in sandwich form. Tender baked eggplant slices coated in a light almond flour crust join a layer of tangy tomato sauce, melted part-skim mozzarella, and lean turkey breast, all sandwiched between hearty whole-grain bread. This dish delivers a delightful balance of textures and flavors while keeping your macronutrients in check.
INGREDIENTS
150g Eggplant
2 oz Part-Skim Mozzarella Cheese
2 slices Whole-Grain Bread
3 oz Sliced Turkey Breast
1/4 cup Tomato Sauce
1/4 cup Almond Flour
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the eggplant into approximately 1/4-inch thick rounds. Lightly salt them and let sit for 10 minutes to draw out moisture, then pat dry with paper towels.
Place the almond flour in a shallow dish and season with salt, pepper, and dried Italian herbs. Dredge each eggplant slice lightly in the almond flour, shaking off any excess.
Arrange the coated eggplant slices on the prepared baking sheet. Bake for about 20-25 minutes, flipping halfway through, until they are golden and crispy.
While the eggplant bakes, warm the tomato sauce in a small saucepan over low heat.
To assemble the sandwich, toast the whole-grain bread slices lightly. Spread a layer of warm tomato sauce on each slice, then layer with baked eggplant, turkey breast slices, and mozzarella cheese.
Optional: Return the assembled sandwich to the oven for 3-5 minutes to melt the cheese slightly, if desired.
Serve warm and enjoy your protein-packed, crispy baked eggplant Parmesan sandwich.