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Eggplant Breadwich

Name: Eggplant Breadwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 0.5 g salt, dry; 30 g pesto, as sold; 57 g mozzarella/pizza cheese, light shredded, as sold; 120 g tomato, raw; 10 g spinach, raw; 8 g fresh basil leaves, raw; 0.5 g black pepper, dry

148 kcal9.9 g protein5 g carbs10 g fat2 servings

Ingredients (raw weights)

0.5 g salt, dry
30 g pesto, as sold
57 g mozzarella/pizza cheese, light shredded, as sold
120 g tomato, raw
10 g spinach, raw
8 g fresh basil leaves, raw
0.5 g black pepper, dry
eggplant – no amount given (not in macros)
mozzarella/pizza cheese, light shredded, as sold – no amount given (not in macros)
drizzle of balsamic glaze – no amount given (not in macros)
chicken breast, cooked (roasted) – no amount given (not in macros)

Steps

Preheat the oven to 400F and thinly slice the eggplant.
Salt the slices, rest 5 minutes, then pat dry.
Sprinkle one serving of shredded cheese on lined parchment, lay the eggplant slices overlapping on top, and cover with the remaining cheese.
Bake 27-30 minutes until golden and crisp, then cool slightly.
Spread with pesto and layer the mozzarella, tomato, arugula, basil, pepper and balsamic (plus optional meat).
Roll up tightly, slice in half and serve.

Recipe by @shredhappens · original post · creator recipe page.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 109 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 2 servings.