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Photo: Brian Woodcock; Styling: Cindy Barr Photo by: Photo: Brian Woodcock; Styling: Cindy Barr

Open-Faced Eggplant Sandwiches

Here's the key to a speedy dinner: While the eggplant broils, toast your bread slices in a toaster oven.

Cooking Light MARCH 2013

  • Yield: Serves 4 (serving size: 1 sandwich)

Ingredients

  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 326
  • Fat: 11.6g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 14.3g
  • Carbohydrate: 40.9g
  • Fiber: 5.5g
  • Cholesterol: 118mg
  • Iron: 3.4mg
  • Sodium: 415mg
  • Calcium: 231mg
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Open-Faced Eggplant Sandwiches Recipe

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