Eggplant Parmesan Sandwiches

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

  • Yield: Makes 6 servings


  • 1 none medium eggplant, cut into 1/8-inch-thick slices
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper, divided
  • 2 none large egg whites
  • 1 cup panko breadcrumbs*
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • none Vegetable cooking spray
  • 1 none (14-ounce) crusty French bread loaf, halved horizontally
  • 2 cups pasta sauce
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • none Pasta sauce (optional)


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.

Nutritional Information

Amount per serving
  • Calories: 337none
  • Calories from fat: 15%
  • Fat: 5.5g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 15g
  • Carbohydrate: 56g
  • Fiber: 3.2g
  • Cholesterol: 11mg
  • Iron: 2.3mg
  • Sodium: 822mg
  • Calcium: 187mg

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Eggplant Parmesan Sandwiches Recipe