Breaded Eggplant Sandwiches |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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âEggplant Parmesan is one of my familyâs favorite comfort foods. We love this version served open-faced with a salad.â 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.
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