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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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One of my very favorite meals! This recipe is easy and comes from a magazine and makes a nice open-face sandwich. You can always use the tops of the sandwich rolls for a traditional sandwich. Ingredients:
2 small eggplants |
2 cups italian seasoned breadcrumbs |
3/4 cup grated parmesan cheese |
3 large eggs |
3 tablespoons water |
olive oil flavored cooking spray |
4 hard italian rolls, split |
1 (16 ounce) jar spaghetti sauce |
1 cup shredded mozzarella cheese |
Directions:
1. Cut eggplants crosswise into 1/4-inch slices.
2. Combine breadcrumbs and Parmesan cheese. Whisk together eggs and 3 tablespoons water. Dip eggplant into egg mixture, and dredge in breadcrumb mixture. Place on baking sheets coated with cooking spray. Coat eggplant with cooking spray.
3. Broil 12 inches from heat (with electric oven door partially open) 5 minutes on each side.
4. Place eggplant evenly on roll halves, and place rolls on baking sheet. Top with spaghetti sauce, and sprinkle evenly with mozzarella cheese.
5. Broil 3 to 5 more minutes or until cheese is melted and bubbly.
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