Wednesday, June 27, 2012

Eggplant Parmesan Sandwich

Yummy sandwich!

1 lb. eggplant

1 cup marinara sauce (I used store bought)

1 cup seasoned breadcrumbs or crushed croutons

1/3  cup shredded Parmesan

4 sub buns, sliced in half

Preheat oven to 400.  Spray a baking sheet.  Peel and thinly slice eggplant (1/4 inch thick).

Pour the marinara in one dish, and in another mix the breadcrumbs and half the cheese.  Dip each slice of eggplant first in the sauce and then the mixture, coating well.  Put the eggplant on the baking sheet, spray again with cooking spray (I like to use organic canola or olive oil), and bake 15 minutes.

Toast the buns, if prefer.  Warm any leftover marinara.  Place the eggplant on the buns, and top with marinara (and basil, of you like).

4 servings, each: 420 calories, 9 g fat, 7 mg cholesterol, 1,000 mg sodium, 73 g carbs, 9 g fiber, 13 g protein.

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