Eggplant Parmesan Sandwiches

Panko (Japanese-style breadcrumbs) create a light, crisp coating.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Prep: 30 Minutes
Cook: 25 Minutes
Broil: 2 Minutes

Nutritional Information

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

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)

Preparation

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.

Note:

October 2003