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Breaded Eggplant Sandwiches

“Eggplant Parmesan is one of my family’s favorite comfort foods. We love this version served open-faced with a salad.” Holly Gomez - Seabrook, NH

6 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

1/4 cup minced fresh basil
2 teaspoons olive oil
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/8 teaspoon salt
2 egg whites, lightly beaten
1 cup seasoned bread crumbs
1 medium eggplant
2 large tomatoes
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
1 garlic clove, peeled
12 slices Italian bread (1/2 inch thick), toasted

Directions

Combine the basil, oil, oregano, pepper and salt; set aside. Place
egg whites and bread crumbs in separate shallow bowls. Cut eggplant
lengthwise into six slices. Dip slices in egg whites, then coat in
crumbs.
Place on a baking sheet coated with cooking spray. Bake at 375°
for 20-25 minutes or until tender and golden brown, turning once.
Cut each tomato into six slices; place two slices on each eggplant
slice. Spoon reserved basil mixture over tomatoes and sprinkle with
cheeses. Bake for 3-5 minutes or until cheese is melted.
Meanwhile, rub garlic over one side of each slice of bread; discard

2 of 2

Breaded Eggplant Sandwiches (continued)

Directions (continued)

garlic. Place each eggplant stack on a slice of bread, garlic side
up. Top with remaining bread, garlic side down. Yield: 6 servings.

Nutrition Facts: 1 sandwich equals 288 calories, 9 g fat (4 g saturated fat), 18 mg cholesterol, 628 mg sodium, 38 g carbohydrate, 5 g fiber, 15 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.