Open-Faced Eggplant Sandwiches

Open-Faced Eggplant Sandwiches Recipe
Photo: Brian Woodcock; Styling: Cindy Barr
Here's the key to a speedy dinner: While the eggplant broils, toast your bread slices in a toaster oven.


Serves 4 (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 326
Fat 11.6 g
Satfat 5.5 g
Monofat 2.8 g
Polyfat 0.8 g
Protein 14.3 g
Carbohydrate 40.9 g
Fiber 5.5 g
Cholesterol 118 mg
Iron 3.4 mg
Sodium 415 mg
Calcium 231 mg


1/2 cup lower-sodium marinara sauce
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 cup panko (Japanese breadcrumbs)
1 medium eggplant, cut crosswise into 8 (1/2-inch-thick) slices
1/4 teaspoon kosher salt
Cooking spray
4 (1-ounce) slices country wheat bread, toasted
12 large basil leaves
4 ounces fresh mozzarella cheese, shredded


1. Preheat broiler to high.

2. Place marinara in a microwave-safe measuring cup. Microwave at HIGH for 2 minutes or until hot; keep warm.

3. Place flour in a shallow dish. Place eggs in another dish. Place panko in another. Sprinkle eggplant evenly with salt. Dredge both sides of eggplant slices in flour; dip in egg, and dredge in panko. Place breaded eggplant slices on a baking sheet coated with cooking spray. Broil eggplant 3 minutes on each side or until lightly browned. Transfer eggplant slices to a plate. Place bread slices on baking sheet; top each slice with 1 basil leaf. Place 1 eggplant slice over each leaf; top eggplant with 1 basil leaf and 1/2 ounce cheese. Top cheese with remaining slices of eggplant; finish with 1/2 ounce of cheese over each eggplant slice. Broil eggplant stacks 3 minutes or until cheese is lightly browned and bubbly. Spoon 2 tablespoons marinara over each serving. Top with remaining basil leaves.


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