eggplant (Aubergine) Parmesan Sandwiches Recipe

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eggplant (Aubergine) Parmesan Sandwiches
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Ingredients
12
Count
Nutrition
296
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Combine the chickpea flour, salt and pepper together in a medium mixing bowl.
  2. Whisk in enough water (little by little) until the mixture's consistency resembles a thick pancake batter.
  3. Heat oil in a pan for deep frying.
  4. Dip a few eggplant slices in the batter to coat them, then carefully drop them into the oil and fry till golden and crispy. Drain on a paper towel-lined pan.
  5. Repeat with the remaining eggplant slices, working in batches, until all are fried. Note: The batter may thicken upon standing, so add a little water to thin it as you go, if required.
  6. While the eggplant fritters are cooling, preheat the oven to 350 degrees Farenheit.
  7. Grease (or coat with nonstick spray) an 8x8 oven-safe baking dish.
  8. Put a 1/4 inch layer of marinara sauce in the bottom of the dish.
  9. Add a single layer of eggplant slices.
  10. Top with another layer of sauce, then a few sprinkles of parmesan, a sprinkle of crushed red pepper and/or jalapenos (if using), and a layer of shredded mozzarella.
  11. Repeat layers as above until all the eggplant slices are used, or the pan is full (whichever happens first). Leftover slices can be enjoyed plain with marinara sauce for dipping, or frozen for use when making this casserole again.
  12. Top the final layer with additional sauce and mozzarella cheese.
  13. Cover with foil and bake for 30 minutes.
  14. Allow to cool slightly.
  15. Split the rolls lengthwise, leaving a closed edge or hinge on one side.
  16. Spoon about 1/2 cup of the eggplant casserole into each roll (can be more or less depending on the size of your rolls).
  17. Serve with potato chips.
  18. Notes: The egplant fritters can be made in advance and frozen until you are ready to make the casserole. The baked casserole can also be frozen in smaller portions and reheated to make just one or two sandwiches.
  19. The measurements listed are approximate - you may not end up using the entire quantity of cheese or sauce, for example, or, depending on your eggplant size, you may want to use a 9x13 pan instead of 8x8.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 295.55 Kcal (1237 kJ)
Calories from fat 34.65 Kcal
% Daily Value*
Total Fat 3.85g 6%
Cholesterol 10.57mg 4%
Sodium 693.78mg 29%
Potassium 758.48mg 16%
Total Carbs 43.72g 15%
Sugars 11.55g 46%
Dietary Fiber 10.56g 42%
Protein 22.81g 46%
Vitamin C 4.7mg 8%
Iron 2mg 11%
Calcium 473.1mg 47%
Amount Per 100 g
Calories 89.74 Kcal (376 kJ)
Calories from fat 10.52 Kcal
% Daily Value*
Total Fat 1.17g 6%
Cholesterol 3.21mg 4%
Sodium 210.67mg 29%
Potassium 230.31mg 16%
Total Carbs 13.28g 15%
Sugars 3.51g 46%
Dietary Fiber 3.21g 42%
Protein 6.93g 46%
Vitamin C 1.4mg 8%
Iron 0.6mg 11%
Calcium 143.7mg 47%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.4
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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