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 deliciously crispy eggplant parmesan sandwich featuring tender baked eggplant slices, melted part-skim mozzarella, zesty marinara, and a hearty whole wheat roll. This satisfying dish balances textures and flavors, with a crunchy breadcrumb coating and a rich, herby tomato sauce, making it perfect for any meal of the day.

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NUTRITION

562kcal
Protein
36.6g
Fat
17.3g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1 Whole Wheat Roll (70g)

3 ounces Part-Skim Mozzarella Cheese (85g)

1/2 cup Marinara Sauce (125g)

1/4 cup Whole Wheat Panko Breadcrumbs (30g)

1 large Egg White (33g)

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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 1/4-inch thick rounds. Pat them dry with a paper towel.

  • 3

    Prepare an egg wash by lightly beating the egg white in a small bowl.

  • 4

    Dip each eggplant slice into the egg white, then coat it evenly with whole wheat panko breadcrumbs.

  • 5

    Place the breaded eggplant slices on the prepared baking sheet and bake for 20-25 minutes, flipping halfway, until they are crispy and golden.

  • 6

    In the last 5 minutes of baking, spoon a bit of marinara sauce over each slice and top with part-skim mozzarella. Allow the cheese to melt slightly.

  • 7

    Meanwhile, lightly toast the whole wheat roll.

  • 8

    Assemble the sandwich by layering the cheesy eggplant slices on the bottom half of the roll, drizzling any remaining warm marinara sauce on top, and covering with the roll’s top half.

  • 9

    Serve immediately and enjoy your flavorful, nutrient-balanced crispy baked eggplant parmesan sandwich.

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 deliciously crispy eggplant parmesan sandwich featuring tender baked eggplant slices, melted part-skim mozzarella, zesty marinara, and a hearty whole wheat roll. This satisfying dish balances textures and flavors, with a crunchy breadcrumb coating and a rich, herby tomato sauce, making it perfect for any meal of the day.

NUTRITION

562kcal
Protein
36.6g
Fat
17.3g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1 Whole Wheat Roll (70g)

3 ounces Part-Skim Mozzarella Cheese (85g)

1/2 cup Marinara Sauce (125g)

1/4 cup Whole Wheat Panko Breadcrumbs (30g)

1 large Egg White (33g)

PREPARATION

  • 1

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

  • 2

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

  • 3

    Prepare an egg wash by lightly beating the egg white in a small bowl.

  • 4

    Dip each eggplant slice into the egg white, then coat it evenly with whole wheat panko breadcrumbs.

  • 5

    Place the breaded eggplant slices on the prepared baking sheet and bake for 20-25 minutes, flipping halfway, until they are crispy and golden.

  • 6

    In the last 5 minutes of baking, spoon a bit of marinara sauce over each slice and top with part-skim mozzarella. Allow the cheese to melt slightly.

  • 7

    Meanwhile, lightly toast the whole wheat roll.

  • 8

    Assemble the sandwich by layering the cheesy eggplant slices on the bottom half of the roll, drizzling any remaining warm marinara sauce on top, and covering with the roll’s top half.

  • 9

    Serve immediately and enjoy your flavorful, nutrient-balanced crispy baked eggplant parmesan sandwich.