Breaded Eggplant Sandwiches Recipe
Breaded Eggplant Sandwiches Recipe photo by Taste of Home

Breaded Eggplant Sandwiches Recipe

Publisher Photo
“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
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 6 servings

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

Nutritional 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.

Directions

  1. 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.
  2. Place on a baking sheet coated with cooking spray. Bake at 375° for 20-25 minutes or until tender and golden brown, turning once.
  3. 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.
  4. Meanwhile, rub garlic over one side of each bread slice; discard garlic or save for another use. Place each eggplant stack on a slice of bread; top with remaining bread. Yield: 6 servings.
Originally published as Breaded Eggplant Sandwiches in Healthy Cooking August/September 2009, p29

Nutritional 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.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Breaded Eggplant Sandwiches

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 22, 2013

"This recipe was delicious and relatively easy to make. The eggplant cooked perfectly and the mozzarella cheese really made the meal come together. I will make this recipe again."

MY REVIEW
Reviewed Jun. 27, 2010

"While making these sandwiches I thought they were a lot of work, but it was well worth it! The whole family enjoyed it, even the kids who claimed they never had eggplant before. (So they think:) My husband suggested chopping up some green olives into the seasoning. I think I will try that next time. We will be making this recipe again!"

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