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

Savor a twist on the classic with a crispy baked eggplant layered between a high-protein whole wheat bread, zesty marinara, and a melty combination of parmesan and mozzarella cheeses. This sandwich delivers a satisfying crunch, tangy tomato notes, and a rich, comforting cheesy finish, making it a balanced and delicious meal any time of day.

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NUTRITION

465kcal
Protein
37g
Fat
20.5g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

2 slices High-Protein Whole Wheat Bread

1/3 cup Marinara Sauce

1 oz Parmesan Cheese

1 oz Fresh Mozzarella Cheese

1 large Egg

1 tsp Italian Seasoning

Salt & Pepper to taste

2 sprays Olive Oil

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PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Sprinkle both sides with salt, pepper, and Italian seasoning.

  • 3

    Beat the egg in a shallow bowl. Dip each eggplant slice into the beaten egg, ensuring a light coating.

  • 4

    Place the eggplant slices on the baking sheet and lightly spray with olive oil. Bake for 20-25 minutes until tender and slightly crispy.

  • 5

    While the eggplant bakes, toast the high-protein whole wheat bread slices until they are just crisp.

  • 6

    Once the eggplant is baked, layer the slices on one piece of toasted bread. Spoon marinara sauce over the eggplant, then sprinkle with grated Parmesan and place slices of fresh mozzarella on top.

  • 7

    Optionally, return the assembled open sandwich to the oven for 3-5 minutes to melt the cheese slightly.

  • 8

    Top with the second slice of toasted bread, cut in half if desired, 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

Savor a twist on the classic with a crispy baked eggplant layered between a high-protein whole wheat bread, zesty marinara, and a melty combination of parmesan and mozzarella cheeses. This sandwich delivers a satisfying crunch, tangy tomato notes, and a rich, comforting cheesy finish, making it a balanced and delicious meal any time of day.

NUTRITION

465kcal
Protein
37g
Fat
20.5g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

2 slices High-Protein Whole Wheat Bread

1/3 cup Marinara Sauce

1 oz Parmesan Cheese

1 oz Fresh Mozzarella Cheese

1 large Egg

1 tsp Italian Seasoning

Salt & Pepper to taste

2 sprays Olive Oil

PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Sprinkle both sides with salt, pepper, and Italian seasoning.

  • 3

    Beat the egg in a shallow bowl. Dip each eggplant slice into the beaten egg, ensuring a light coating.

  • 4

    Place the eggplant slices on the baking sheet and lightly spray with olive oil. Bake for 20-25 minutes until tender and slightly crispy.

  • 5

    While the eggplant bakes, toast the high-protein whole wheat bread slices until they are just crisp.

  • 6

    Once the eggplant is baked, layer the slices on one piece of toasted bread. Spoon marinara sauce over the eggplant, then sprinkle with grated Parmesan and place slices of fresh mozzarella on top.

  • 7

    Optionally, return the assembled open sandwich to the oven for 3-5 minutes to melt the cheese slightly.

  • 8

    Top with the second slice of toasted bread, cut in half if desired, and serve immediately.