YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Sandwich
Enjoy a reimagined comfort food classic with a light, crispy baked eggplant layered with marinara and melty part-skim mozzarella, all nestled between hearty whole wheat bread slices for a satisfying crunch. This sandwich delivers a flavorful medley of textures and a delightful balance of savory and tangy notes, perfect for a nutritious yet indulgent meal any time of the day.
INGREDIENTS
150g Eggplant
20g Whole Wheat Breadcrumbs
2 Egg Whites
1/4 cup Marinara Sauce
1/2 cup Part-Skim Mozzarella Cheese
2 slices Whole Wheat Bread
PREPARATION
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds and lightly score both sides.
Prepare a dipping station: whisk the egg whites in a small bowl. In another shallow dish, spread the whole wheat breadcrumbs.
Dip each eggplant slice first into the egg whites ensuring even coverage, then coat with breadcrumbs.
Place the breaded eggplant slices on the prepared baking sheet and lightly spray with olive oil if desired.
Bake for 20-25 minutes until the eggplant is tender and the coating is crispy, flipping halfway through.
While baking, warm the marinara sauce in a small saucepan over low heat.
To assemble, lay out your whole wheat bread slices. Place the baked eggplant slices on one slice, spoon over the warm marinara, and sprinkle the part-skim mozzarella cheese evenly.
(Optional) Garnish with fresh basil or a sprinkle of dried oregano for extra flavor.
Top with the second slice of bread, press lightly, and enjoy your crispy baked eggplant Parmesan sandwich.