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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 145.0
  • Total Fat: 7.3 g
  • Cholesterol: 15.1 mg
  • Sodium: 308.5 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 3.5 g
  • Protein: 8.4 g

View full nutritional breakdown of Eggplant and Three Cheese Sandwiches calories by ingredient
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Eggplant and Three Cheese Sandwiches

Submitted by: MKLUCILLE

Introduction

I love eggplant and wanted to make a litter version of an old Family Recipe! And this is what I came up with. I enjoyed better then the high fat one. Hope you do to.

These sandwiches are great as a main course with a salad.
I love eggplant and wanted to make a litter version of an old Family Recipe! And this is what I came up with. I enjoyed better then the high fat one. Hope you do to.

These sandwiches are great as a main course with a salad.

Number of Servings: 4

Ingredients

    1 Eggplant, fresh, peeled and sliced into 12 slices.
    1/4 Cup--Seasoned Bread Crumbs I used 4C
    4 Teas. Romano, or Parmmigon Cheese grated ( divided)
    1/4 Cup- Ricotta Cheese, Part Skim
    1/4 Cup-- Mozzarella Cheese, grated (divided)
    2 Teas.- Olive Wil
    1/4 to 1/2 Cup Spaghetti/Marinara Sauce
    2 Teas. Italian Seasoning ( Divided)
    1 Teas. Garlic Powder
    black pepper to taste
    1/2 Teas. Red Pepper ( Optional)
    No salt there is enough in the cheeses and sauce.

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Directions

Makes 12 Sandwiches 2 per Serving!
Brush Eggplant with olive oil on both sides. Sprinkle with Italian seasoning, & garlic powder, press on bread crumbs on both sides. Place on Cookie sheet and sprinkle with the Romano, on the side that is up. Bake on 4:25 for 5 min. or until brown on bottom, then turn and sprinkle with more Romano. And bake for another 5 to 7 Min.
While Eggplant is baking, mix the Ricotta, 1/2 the Mozzarella,& the other half of the Romano.
When Eggplant is done let cool slightly so you can handle.
In a 9 by 12 casserole spread 2 table. of sauce, lay down six
slices of eggplant, top each slice of eggplant with the Ricotta mixture,(dividing evenly) Cover with the remaining 6 slices of eggplant, & cover with remaining sauce.
Put remaining grated Mozzarella on top.

Bake at 3: 50 degrees for 20 Min. until cheese is Melted and sauce is bubbly.
Enjoy!!!!

Number of Servings: 4

Recipe submitted by SparkPeople user MKLUCILLE.






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