Baked Eggplant Melt

Baked Eggplant Melt
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 276.6
  • Total Fat: 10.1 g
  • Cholesterol: 49.9 mg
  • Sodium: 492.7 mg
  • Total Carbs: 35.8 g
  • Dietary Fiber: 6.1 g
  • Protein: 11.6 g

View full nutritional breakdown of Baked Eggplant Melt calories by ingredient
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Number of Servings: 4


    1 egg, whisked
    1/2 cup unseasoned bread crumbs
    4 tsp fresh basil, finely chopped
    1 tbsp Parmesan cheese
    1/2 tspsalt
    12 slices eggplant, 1/4-in. (5 mm) thick
    4 tsp olive oil
    2 multi whole grain thin buns, split and toasted
    3 tbsp pasta sauce
    4 slices part skim mozzarella cheese


1. Preheat oven to 425F (220C). In a shallow bowl, combine breadcrumbs, basil, Parmesan and salt. Place egg in a shallow bowl and dip eggplant slices, then coat each slice in the bread crumb mixture.
2. Place eggplant on a parchment paper-lined baking sheet, drizzle with olive oil and bake for 15 min.
3.Transfer baked eggplant to a clean plate. Discard parchment and set toasted bun halves cut-side up on the tray. Pile the eggplant on one half the bun, spoon on sauce, and top with cheese. Place under the broiler for 2 min. until cheese is bubbling.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KYBO_RYAN.

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