Crispy Eggplant Sandwiches with Mozzarella and Sun-Dried Tomatoes
45 min · 3 servings · 413 kcal/serving
Crispy Eggplant Sandwiches with Mozzarella and Sun-Dried Tomatoes – at a glance
Crispy Eggplant Sandwiches with Mozzarella and Sun-Dried Tomatoes is a vegetarian Fitaily recipe for 3 servings (snack). You can make it in about 45 minutes. One serving has about 413 kcal, 18.6 g protein, 38.7 g carbs, 21.6 g fat.
Delicious, crispy breaded eggplant slices filled with creamy mozzarella and savory sun-dried tomatoes. A perfect vegetarian comfort food snack or light lunch.
Nutrition per serving
| Calories | 413 kcal |
|---|---|
| Protein | 18.6 g |
| Carbs | 38.7 g |
| Fat | 21.6 g |
We calculate macros from the ingredients and the Fitaily product database. These are estimates — manufacturer labels and serving sizes may differ. This is not individual dietary advice.
Which diet is this recipe for?
Fitaily tags: wegetariański. Meal: przekąska. Tags come from the recipe author, not from a lab.
Possible allergens
Based on ingredient names, these may appear: mleko. This is automatic word matching, not an allergen certificate.
Ingredient substitutions
- Dairy can often be replaced with a plant-based drink or coconut yogurt; taste and macros will change slightly.
Storage and reheating
General tip: chill servings within 2 hours and keep in an airtight container in the fridge for 2–3 days. Reheat until steaming hot. Nutrition values refer to a freshly prepared serving.
Ingredients
- 300 g Eggplant
- 60 g Sun-dried tomatoes
- 125 g Mozzarella cheese
- 30 ml Olive oil
- 50 g Egg
- 40 g All-purpose flour
- 50 g Breadcrumbs
- 5 g Salt and pepper
Preparation
- Preheat your oven to 220°C. Slice the eggplant into 6 even rounds and place them on a baking sheet lined with parchment paper.
- Drizzle the eggplant slices with a little olive oil, season with salt and pepper, and bake in the oven for about 20 minutes to pre-cook.
- While the eggplant is baking, slice the mozzarella cheese.
- Assemble the sandwiches by placing a slice of mozzarella and a sun-dried tomato between two eggplant slices.
- Dredge each assembled sandwich first in flour, then dip into the beaten egg, and finally coat thoroughly with breadcrumbs.
- Heat a little olive oil in a pan over medium-high heat. Fry the sandwiches until golden brown and crispy on both sides.
Frequently asked questions
How many calories and protein are in one serving of Crispy Eggplant Sandwiches with Mozzarella and Sun-Dried Tomatoes?
One serving has about 413 kcal, 18.6 g protein, 38.7 g carbs, 21.6 g fat. The calculation comes from the Fitaily ingredient database and is approximate.
Is Crispy Eggplant Sandwiches with Mozzarella and Sun-Dried Tomatoes vegetarian?
The recipe is tagged vegetarian. It is not automatically vegan if dairy or eggs appear.
How to add more protein to Crispy Eggplant Sandwiches with Mozzarella and Sun-Dried Tomatoes?
One serving has about 18.6 g protein. You can add lean dairy, tofu, high-protein dairy or a bigger portion of meat/fish — remember calories will go up too.
Is Crispy Eggplant Sandwiches with Mozzarella and Sun-Dried Tomatoes good for meal prep?
General tip: chill servings within 2 hours and keep in an airtight container in the fridge for 2–3 days. Reheat until steaming hot. Nutrition values refer to a freshly prepared serving.