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Open-Faced Eggplant Sandwiches
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A picture of Open-Faced Eggplant Sandwiches.

Open-Faced Eggplant Sandwiches

BContessa
BContessa @cook_2728275
Bath, New York

Cooking Light March 2013
cal = 326, fat = 11.6, fiber =5.5

Cooking Light March 2013
cal = 326, fat = 11.6, fiber =5.5

Read more

Open-Faced Eggplant Sandwiches

BContessa
BContessa @cook_2728275
Bath, New York

Cooking Light March 2013
cal = 326, fat = 11.6, fiber =5.5

Cooking Light March 2013
cal = 326, fat = 11.6, fiber =5.5

Read more
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Ingredients

20 mins
4 servings
  • 1/2 cupmarinara sauce
  • 1/3 cupall-purpose flour
  • 2 largeeggs, lightly beaten
  • 1 cuppanko
  • 1 mediumEggplant, cut into 8 (1/2 inch) slices
  • 1/4 tspsalt
  • 1Cooking spray
  • 4 sliceBread
  • 12basil leaves
  • 4 ozfresh mozzarella, shredded
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Steps

20 mins
  1. 1

    Preheat broiler to high.

  2. 2

    Heat sauce in microwave for 2 minutes on high.

  3. 3

    Place flour, eggs and panko in shallow dishes. Sprinkle Eggplant slices with salt. Dredge in flour, dip in eggs, then coat in panko.

  4. 4

    Place slices on a baking sheet coated with cooking spray. Broil 3 minutes on each side, or until browned. Transfer them to a plate.

  5. 5

    Place bread slices on the baking sheet. Top each with 1 basil leaf, then 1 Eggplant slice, another basil leaf and 1/2 oz. of cheese, another slice of Eggplant and top with 1/2 oz. of cheese.

  6. 6

    Broil the stacks for 3 minutes until cheese is lightly browned and bubbly.

  7. 7

    Spoon 2 tbsp. of sauce on each stack before serving, top each with a basil leaf.

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BContessa
BContessa @cook_2728275
on February 07, 2014 00:57
Bath, New York

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Keywords

Sandwich Mozz Egg Basil Eggplant

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