YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a modern twist on a classic Italian favorite with this Crispy Baked Eggplant Parmesan Sandwich. Featuring lightly breaded eggplant, tangy marinara, melty part-skim mozzarella, and a hint of Parmesan on protein-enriched whole wheat bread, this sandwich delivers a satisfying blend of textures and flavors. Perfectly crisp on the outside with a warm, gooey center, it's a balanced meal that's both delicious and nutritious.
INGREDIENTS
½ medium Eggplant (150g)
2 slices Protein-Enriched Whole Wheat Bread (60g total)
2 slices Part-Skim Mozzarella Cheese (56g total)
¼ cup Tomato Marinara Sauce (62g)
¼ cup Panko Breadcrumbs (20g)
2 tbsp Grated Parmesan Cheese (10g)
Olive Oil Spray
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4 inch rounds. Lightly spray both sides with olive oil spray.
In a shallow bowl, mix the panko breadcrumbs with grated Parmesan cheese.
Coat each eggplant slice with the breadcrumb mixture, pressing gently to adhere.
Place the breaded eggplant slices on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through until golden and crispy.
While baking, warm the tomato marinara sauce in a small saucepan over low heat.
Once the eggplant slices are ready, assemble the sandwich by layering two slices of baked eggplant on one slice of protein-enriched whole wheat bread. Top with warmed marinara sauce and the part-skim mozzarella cheese.
Optional: Place the assembled sandwich briefly under a broiler for 2-3 minutes to melt and bubble the cheese.
Top with the second slice of bread, slice in half, and serve immediately.