YOUR SOLIN GENERATED RECIPE
Baked Crispy Eggplant Parmesan Sandwich
Enjoy a delicious twist on the classic eggplant parmesan, featuring lightly breaded and baked eggplant slices layered with rich marinara sauce, melted part-skim mozzarella, and a sprinkle of Parmesan, all tucked inside a wholesome whole wheat roll. This sandwich delivers satisfying crunch and robust flavors without sacrificing a clean eating approach.
INGREDIENTS
150g Eggplant
1 Large Egg
1 Whole Wheat Sandwich Roll
0.33 cup Marinara Sauce
2 oz Part-Skim Mozzarella Cheese
1 tbsp Parmesan Cheese
20g Whole Grain Breadcrumbs
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplant into ¼ inch rounds. Lightly salt the slices and let them sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.
In a shallow dish, lightly beat the egg. In another plate, spread the whole grain breadcrumbs.
Dip each eggplant slice first into the egg, letting excess drip off, then coat evenly with breadcrumbs.
Place the coated eggplant slices on the prepared baking sheet. Bake for about 20-25 minutes, flipping halfway through, until the slices are golden and crisp.
While the eggplant bakes, warm the marinara sauce in a small saucepan over low heat.
Once baked, layer the eggplant slices on the bottom half of the whole wheat roll. Spoon a generous layer of marinara sauce over the eggplant, then top with the part-skim mozzarella cheese and a sprinkle of Parmesan.
Optionally, return the assembled sandwich to the oven or use a broiler for 2-3 minutes to melt the cheese slightly.
Finish with fresh basil if desired, then assemble the sandwich by topping with the roll’s other half and serve immediately.