YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a lighter twist on a classic Italian favorite with this Crispy Baked Eggplant Parmesan Sandwich. Tender eggplant slices are dipped in a seasoned egg wash and whole wheat breadcrumbs, then baked to a golden crisp. Topped with a vibrant marinara sauce, melted low-fat mozzarella, and a sprinkle of parmesan, all nestled in a hearty whole wheat sandwich roll, this dish delivers a satisfying balance of textures and flavors.
INGREDIENTS
1 medium Eggplant (approx 300g)
1 large Egg
1/3 cup Whole Wheat Breadcrumbs
1/2 cup shredded Low-Fat Mozzarella Cheese
1 tablespoon Grated Parmesan Cheese
1/2 cup Marinara Sauce
1 Whole Wheat Sandwich Roll
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds and lightly salt them. Let sit for 10 minutes, then pat dry to remove excess moisture.
In a shallow bowl, whisk the egg. In another plate, spread out the whole wheat breadcrumbs.
Dip each eggplant slice into the egg, then coat evenly with breadcrumbs, pressing gently so the crumbs adhere well.
Place the breaded eggplant slices on the prepared baking sheet and bake for 20-25 minutes, flipping halfway, until they become golden and crispy.
While the eggplant bakes, warm the marinara sauce in a small saucepan over low heat.
Once the eggplant is done, layer a few slices on the bottom half of the whole wheat roll. Top with a spoonful of warm marinara, followed by low-fat mozzarella, and a sprinkle of parmesan.
Optionally, return the assembled sandwich (open-faced) to the oven for 3-5 minutes to melt the cheeses slightly.
Assemble the sandwich by placing the top roll over the filling. Serve warm and enjoy your balanced, flavorful meal.