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

Recipe by Southern Living October 2003

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Recipe Summary

prep:
30 mins
cook:
25 mins
broil:
2 mins
total:
57 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle eggplant evenly on both sides with salt and 1/4 teaspoon pepper.

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  • 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.

Nutrition Facts

337 calories; calories from fat 15%; fat 5.5g; saturated fat 2.5g; mono fat 1.5g; poly fat 0.4g; protein 15g; carbohydrates 56g; fiber 3.2g; cholesterol 11mg; iron 2.3mg; sodium 822mg; calcium 187mg.
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