Eggplant Parmesan Sandwiches |
|
 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 1 |
|
Panko (Japanese-style breadcrumbs) create a light, crisp coating. Ingredients:
1 medium eggplant, cut into 1/8-inch-thick slices |
1/4 teaspoon salt |
1/2 teaspoon pepper, divided |
2 large egg whites |
1 cup panko breadcrumbs |
1/2 cup grated parmesan cheese |
1 teaspoon italian seasoning |
vegetable cooking spray |
1 (14-ounce) crusty french bread loaf, halved horizontally |
2 cups pasta sauce |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
pasta sauce (optional) |
Directions:
1. Sprinkle eggplant evenly on both sides with salt and 1/4 teaspoon pepper.
2. Whisk egg whites in a shallow bowl until frothy. Set aside.
3. Combine breadcrumbs, Parmesan cheese, Italian seasoning, and remaining 1/4 teaspoon pepper in a bowl.
4. Dip eggplant slices in egg whites, and dredge in breadcrumb mixture. Arrange on a wire rack coated with cooking spray in an aluminum foil-lined 15- x 10-inch jellyroll pan. Lightly coat eggplant slices evenly on both sides with cooking spray.
5. Bake at 375° for 20 to 25 minutes or until golden brown and eggplant is tender, adding split bread halves to oven during the last 5 minutes.
6. Spread pasta sauce evenly on cut sides of bread. Arrange eggplant on bottom half of bread; sprinkle with cheese.
7. Broil 6 inches from heat 2 minutes or until cheese melts. Cover with top half of bread. Cut into 6 sandwiches, and serve with pasta sauce, if desired.
8. *1 cup Italian breadcrumbs may be substituted for panko breadcrumbs.
|
|