Baked Eggplant Sandwiches

Cuisine: American

Category: vegetable

Servings: 6


3 tablespoons vegetable oil
1 medium eggplant (about
1-1/4 pounds)
6 tablespoons pizza sauce
6 slices part-skim mozzarella cheese
4 ounces)
2 eggs
1/4 cup low-fat milk
1/2 cup Italian-style dry bread crumbs
1/4 cup chopped fresh parsley


This is definitely a sandwich to be eaten with a fork! Eggplant slices replace bread slices in these hot pizza-flavored sandwiches. Spaghetti sauce can be used in place of the pizza sauce. Heat oven to 400 degrees. Brush 1 tablespoon of the oil on bottom of rectangular pan, 13 X 9 X 2 inches. Cut eggplant into twelve 1/2-inch slices. Spoon 1 tablespoon pizza sauce onto each of 6 eggplant slices. Top each with 1 slice cheese (cut or fold cheese to fit if necessary) and remaining eggplant slices. Beat eggs and milk. Mix bread crumbs and parsley in shallow dish. Dip each sandwich into egg mixture, then into crumb mixture, turning to coat both sides. Press crumb mixture into and around edges to coat entire sandwich. Place sandwiches in pan. Drizzle with remaining oil. Cover pan with aluminum foil. Bake 20 minutes. Remove foil and turn sandwiches. Bake uncovered 15 to 20 minutes longer or until sandwiches are golden brown and eggplant is tender. 6 servings

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