Quickie Eggplant Parm Sandwich

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   1.

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   Heat a nonstick skillet over medium heat.

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   Meanwhile, use butter flavored cooking spray to coat your eggplant slices on one side.

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   Sprinkle 1/2 the breadcrumbs on your eggplant slices and press them in.

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   Then place the eggplant slices, crumb side-down into the pan.

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   2.

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   Spray the other side of your eggplant (which is now facing up) with butter spray and sprinkle the rest of the breadcrumbs over the slices, pressing them in as well.

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   Cook, turning frequently, until eggplant is done and breadcrumbs are toasty-brown in color.

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   3.

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    Place first eggplant slice on your toasted bun, then top with 1/3 of your cheese.

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    Place a tomato slice over it.

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    Repeat layers.

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    Before you put the last eggplant slice on your sandwich, add the last bit of cheese.

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    Top with final eggplant slice.

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    Put it onto a microwave safe plate.

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    4.

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    Microwave without the bun topper at 60% power for about 30 seconds to melt the cheese, then remove it from the microwave and top it off with your bun top.

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    5.

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    Try not to inhale all at once.

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    I ate mine fast enough that I forgot I might want a picture of it.

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    Oops.

No additional tips available.