Crispy Eggplant Sandwiches Recipe

Name: Crispy Eggplant Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant (1 1/2 lb.); 4 slices Provolone cheese (about 1/4-inch thick); 1 tsp. dried oregano leaves; 1 egg, beaten; 1/2 c. dry bread crumbs; 1/3 c. grated Parmesan cheese; 1/3 c. minced parsley; 2 Tbsp. olive oil; 1 medium tomato; Italian or French bread

Servings: persons

1 medium eggplant (1 1/2 lb.)
4 slices Provolone cheese (about 1/4-inch thick)
1 tsp. dried oregano leaves
1 egg, beaten
1/2 c. dry bread crumbs
1/3 c. grated Parmesan cheese
1/3 c. minced parsley
2 Tbsp. olive oil
1 medium tomato
Italian or French bread

1
Slice eggplant into 1/2-inch slices.
2
You should have about 8 to 10 slices.
3
Place a slice of cheese on half the eggplant slices.
4
Sprinkle with oregano.
5
Top with remaining slices.
6
Dip sandwiches in egg.
7
Combine the bread crumbs, cheese and parsley. Dip sandwiches in crumb mixture.
8
Place on baking sheets.
9
Drizzle each sandwich with 1 teaspoon oil.
10
Bake at 375u00b0 for 15 to 20 minutes.
11
Serve with a slice of tomato between 2 slices of bread.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium eggplant (1 1/2 lb.), 4 slices Provolone cheese (about 1/4-inch thick), 1 tsp. dried oregano leaves, 1 egg, beaten, and more.

Yes, Crispy Eggplant Sandwiches falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Eggplant Sandwiches

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