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Breaded Eggplant Sandwiches Recipe

Breaded Eggplant Sandwiches Recipe

“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. YIELD: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

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.

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.

Wine Pairings

Medium-Bodied Red Wine

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