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

Breaded Eggplant Sandwiches Recipe

Read Reviews (2)
4.75 2
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“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.

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

Reviews for Breaded Eggplant Sandwiches(2)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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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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