Eggplant Parmesan Sandwiches Recipe

Name: Eggplant Parmesan Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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 375u00b0 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.

744

kcal

Calories

Fat

108

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 12 ingredients. The key ingredients include: 1 medium eggplant, cut into 1/8-inch-thick slices, 1/4 teaspoon salt, 1/2 teaspoon pepper, divided, 2 large egg whites, and more.

Yes, Eggplant Parmesan Sandwiches falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Parmesan Sandwiches

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