Baked Eggplant Melt Sandwich |
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Prep Time: 10 Minutes Cook Time: 17 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Mmmm. So gooood! Original recipe from Sobey's Inspired Magazine Ingredients:
1/2 cup unseasoned breadcrumbs |
4 teaspoons fresh basil, finely chopped |
1 tablespoon parmesan cheese |
1/4 teaspoon salt |
1 egg |
12 slices eggplants, 1/4-inch thick |
4 teaspoons olive oil |
2 multi-grain thin buns, split and toasted |
3 tablespoons pasta sauce, favorite good quality sauce |
4 slices part-skim mozzarella cheese |
Directions:
1. Preheat oven to 425 degrees F.
2. Combine breadcrumbs, basil, Parmesan and salt in shallow bowl.
3. Whisk egg in another shallow bowl and dip eggplant slices, then coat each slice in the breadcrumb mixture.
4. Place eggplant on parchment paper-lined baking sheet, drizzle with olive oil and bake for 15 minutes.
5. Transfer baked eggplant to clean plate and discard parchment paper.
6. Set toasted buns halves, cut side down, on baking sheet.
7. Divide eggplant slices evenly among bun halves, spoon on sauce and top with cheese.
8. Place under broiler for 2 minutes until cheese is bubbling.
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