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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 238.3
  • Total Fat: 15.1 g
  • Cholesterol: 349.4 mg
  • Sodium: 293.5 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 2.8 g
  • Protein: 14.7 g

View full nutritional breakdown of Baked Eggplant Sandwich calories by ingredient
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Baked Eggplant Sandwich

Submitted by: NPDSLEUTH

Introduction

This is delicious as a mini eggplant parmesan or made as a sandwich. I wrote the recipe as a sandwich. This is a modified version of a Betty Crocker recipe. Yummy and filling! This is delicious as a mini eggplant parmesan or made as a sandwich. I wrote the recipe as a sandwich. This is a modified version of a Betty Crocker recipe. Yummy and filling!
Number of Servings: 6

Ingredients

    2 tablespoons of oil (I use olive oil)
    1 medium eggplant
    6 tablespoons of pizza sauce (or tomato sauce)
    2 eggs
    1/4 cup milk (I use non-fat)
    1/2 cup Italian style bread crumbs
    1/4 cup chopped fresh parsley
    2 slices of low-fat swiss cheese (you can, of course, add more depending on taste).

Directions

Heat oven to 400 degrees; Cut eggplant into 12 slices (about 1/2 inch thick -- no thicker) Spoon about 1 tablespoon of pizza sauce onto 6 slice of eggplant. Top each with cheese (I use about 1/3 slice of low-fat Swiss); Top each slide that has sauce/cheese with another slice. Set aside.

Beat eggs and milk; in a separate bowl mix bread crumbs and parsley. Dip each sandwich into egg mixture, turning to coat both sides. (Note some of the tomato sauce may leak out so be careful). Press crumbed mixture on both sides of the sandwich.

Place sandwiches in pan. Cover pan with aluminum foil. Bake 20 minutes. Remove foil and turn sandwiches. Bake 15 or 20 minutes longer or until sandwiches are golden brown and eggplant is tender.

Makes six sandwiches.

Number of Servings: 6

Recipe submitted by SparkPeople user NPDSLEUTH.






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