Breaded Eggplant Sandwiches
TOTAL TIME: Prep: 30 min. Bake: 25 min.
YIELD: 6 servings.
“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
Ingredients
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1/4 cup minced fresh basil
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2 teaspoons olive oil
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1/4 teaspoon dried oregano
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1/4 teaspoon pepper
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1/8 teaspoon salt
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2 large egg whites, lightly beaten
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1 cup seasoned bread crumbs
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1 medium eggplant
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2 large tomatoes
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1-1/2 cups shredded part-skim mozzarella cheese
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2 tablespoons grated Parmesan cheese
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1 garlic clove, peeled
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12 slices Italian bread (1/2 inch thick), toasted
Directions
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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.
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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.
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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.
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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.
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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