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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
  • 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 large egg whites, lightly beaten
  • 1 cup seasoned bread crumbs
  • 1 medium eggplant
  • 2 large tomatoes
  • 1-1/2 cups 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 bread slice; discard garlic or save for another use. Place each eggplant stack on a slice of bread; top with remaining bread.
Nutrition Facts
1 each: 288 calories, 9g fat (4g saturated fat), 18mg cholesterol, 628mg sodium, 38g carbohydrate (5g sugars, 5g fiber), 15g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.
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