Crispy Baked Eggplant Parmesan Sandwich with Fresh Basil

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Eggplant Parmesan Sandwich with Fresh Basil

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan Sandwich with Fresh Basil

Enjoy a wholesome twist on a classic with tender, lightly breaded eggplant slices baked to perfection and layered between whole grain bread with a zesty marinara, a sprinkle of Parmesan and creamy low-fat mozzarella, topped with fresh basil. This satisfying sandwich delivers a delightful balance of textures and flavors that's perfect for any meal.

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NUTRITION

506kcal
Protein
31.4g
Fat
15.2g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

1 cup eggplant slices (82g)

1 large egg (50g)

1/2 cup whole wheat breadcrumbs (30g)

2 tbsp grated Parmesan cheese (10g)

1/4 cup marinara sauce (62g)

2 slices whole grain bread (80g total)

1 oz low-fat mozzarella cheese (28g)

5 fresh basil leaves (10g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly salt them and let drain for 10 minutes, then pat dry.

  • 3

    In a shallow bowl, whisk the egg. In another plate, spread the whole wheat breadcrumbs and mix in the grated Parmesan cheese.

  • 4

    Dip each eggplant slice in the egg wash, then coat evenly with the breadcrumb mixture.

  • 5

    Place the breaded eggplant slices on a baking sheet lined with parchment paper. Lightly spray or drizzle a minimal amount of olive oil (if desired) to help with browning.

  • 6

    Bake the eggplant for 20 to 25 minutes, flipping halfway through, until golden and crispy.

  • 7

    Meanwhile, warm the marinara sauce in a small saucepan over low heat.

  • 8

    Once baked, layer the crispy eggplant on one slice of whole grain bread. Top with warm marinara sauce, low-fat mozzarella cheese, and fresh basil leaves.

  • 9

    Close the sandwich with the second slice of bread. Serve immediately while warm.

Crispy Baked Eggplant Parmesan Sandwich with Fresh Basil

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Eggplant Parmesan Sandwich with Fresh Basil

YOUR SOLIN GENERATED RECIPE

Crispy Baked Eggplant Parmesan Sandwich with Fresh Basil

Enjoy a wholesome twist on a classic with tender, lightly breaded eggplant slices baked to perfection and layered between whole grain bread with a zesty marinara, a sprinkle of Parmesan and creamy low-fat mozzarella, topped with fresh basil. This satisfying sandwich delivers a delightful balance of textures and flavors that's perfect for any meal.

NUTRITION

506kcal
Protein
31.4g
Fat
15.2g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

1 cup eggplant slices (82g)

1 large egg (50g)

1/2 cup whole wheat breadcrumbs (30g)

2 tbsp grated Parmesan cheese (10g)

1/4 cup marinara sauce (62g)

2 slices whole grain bread (80g total)

1 oz low-fat mozzarella cheese (28g)

5 fresh basil leaves (10g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly salt them and let drain for 10 minutes, then pat dry.

  • 3

    In a shallow bowl, whisk the egg. In another plate, spread the whole wheat breadcrumbs and mix in the grated Parmesan cheese.

  • 4

    Dip each eggplant slice in the egg wash, then coat evenly with the breadcrumb mixture.

  • 5

    Place the breaded eggplant slices on a baking sheet lined with parchment paper. Lightly spray or drizzle a minimal amount of olive oil (if desired) to help with browning.

  • 6

    Bake the eggplant for 20 to 25 minutes, flipping halfway through, until golden and crispy.

  • 7

    Meanwhile, warm the marinara sauce in a small saucepan over low heat.

  • 8

    Once baked, layer the crispy eggplant on one slice of whole grain bread. Top with warm marinara sauce, low-fat mozzarella cheese, and fresh basil leaves.

  • 9

    Close the sandwich with the second slice of bread. Serve immediately while warm.