- 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)
- calories 337
- caloriesfromfat 15 %
- fat 5.5 g
- satfat 2.5 g
- monofat 1.5 g
- polyfat 0.4 g
- protein 15 g
- carbohydrate 56 g
- fiber 3.2 g
- cholesterol 11 mg
- iron 2.3 mg
- sodium 822 mg
- calcium 187 mg
How to Make It
Sprinkle eggplant evenly on both sides with salt and 1/4 teaspoon pepper.
Whisk egg whites in a shallow bowl until frothy. Set aside.
Combine breadcrumbs, Parmesan cheese, Italian seasoning, and remaining 1/4 teaspoon pepper in a bowl.
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.
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.
Spread pasta sauce evenly on cut sides of bread. Arrange eggplant on bottom half of bread; sprinkle with cheese.
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.
*1 cup Italian breadcrumbs may be substituted for panko breadcrumbs.