Rating: 3.5 stars
7 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 3

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

Phoebe Wu
Recipe by Cooking Light March 2013

Gallery

Brian Woodcock; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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

  • 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.

Chef's Notes

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.

Nutrition Facts

326 calories; fat 11.6g; saturated fat 5.5g; mono fat 2.8g; poly fat 0.8g; protein 14.3g; carbohydrates 40.9g; fiber 5.5g; cholesterol 118mg; iron 3.4mg; sodium 415mg; calcium 231mg.
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