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Eggplant Parmesan Sandwiches

Prep time 30 mins
Cook time 25 mins
Broil time 2 mins
Yield Makes 6 servings
Panko (Japanese-style breadcrumbs) create a light, crisp coating.

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)

Nutrition 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

How to Make It

  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 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.

  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.