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

Enjoy a savory twist on the classic eggplant parmesan with a crispy baked eggplant, lightly breaded with almond flour and an egg white wash, topped with a zesty marinara and melty cheeses, all nestled between a whole wheat bun. This sandwich offers a balance of indulgence and wholesome nutrients, perfect for a satisfying meal.

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NUTRITION

415kcal
Protein
24.3g
Fat
15.7g
Carbs
44.8g

SERVINGS

1 serving

INGREDIENTS

1 medium slice Eggplant (150g)

2 tablespoons Almond Flour (15g)

3 large Egg Whites (approx. 99g total)

1/4 cup Marinara Sauce (62g)

1 ounce Part-Skim Mozzarella Cheese (28g)

1 tablespoon Parmesan Cheese (5g)

1 Whole Wheat Bun (60g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into approximately 1/4-inch thick rounds. Pat them dry with a paper towel.

  • 3

    Prepare a coating station by placing almond flour in a shallow dish and lightly beating 3 egg whites in another dish.

  • 4

    Dip each eggplant slice first in the egg whites and then coat thoroughly with the almond flour. Arrange the slices on the baking sheet.

  • 5

    Bake the eggplant slices in the preheated oven for 20 minutes, flipping halfway through, until they are golden and crisp.

  • 6

    Warm the marinara sauce in a small saucepan over low heat.

  • 7

    Assemble the sandwich by placing the baked eggplant on the bottom half of the whole wheat bun. Spoon over the warmed marinara sauce, then layer with part-skim mozzarella cheese and sprinkle with grated Parmesan.

  • 8

    Place the assembled sandwich under the broiler for 2-3 minutes until the cheese is melted and bubbly. Remove carefully, top with the bun's other half, and serve immediately.

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

Enjoy a savory twist on the classic eggplant parmesan with a crispy baked eggplant, lightly breaded with almond flour and an egg white wash, topped with a zesty marinara and melty cheeses, all nestled between a whole wheat bun. This sandwich offers a balance of indulgence and wholesome nutrients, perfect for a satisfying meal.

NUTRITION

415kcal
Protein
24.3g
Fat
15.7g
Carbs
44.8g

SERVINGS

1 serving

INGREDIENTS

1 medium slice Eggplant (150g)

2 tablespoons Almond Flour (15g)

3 large Egg Whites (approx. 99g total)

1/4 cup Marinara Sauce (62g)

1 ounce Part-Skim Mozzarella Cheese (28g)

1 tablespoon Parmesan Cheese (5g)

1 Whole Wheat Bun (60g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant into approximately 1/4-inch thick rounds. Pat them dry with a paper towel.

  • 3

    Prepare a coating station by placing almond flour in a shallow dish and lightly beating 3 egg whites in another dish.

  • 4

    Dip each eggplant slice first in the egg whites and then coat thoroughly with the almond flour. Arrange the slices on the baking sheet.

  • 5

    Bake the eggplant slices in the preheated oven for 20 minutes, flipping halfway through, until they are golden and crisp.

  • 6

    Warm the marinara sauce in a small saucepan over low heat.

  • 7

    Assemble the sandwich by placing the baked eggplant on the bottom half of the whole wheat bun. Spoon over the warmed marinara sauce, then layer with part-skim mozzarella cheese and sprinkle with grated Parmesan.

  • 8

    Place the assembled sandwich under the broiler for 2-3 minutes until the cheese is melted and bubbly. Remove carefully, top with the bun's other half, and serve immediately.