Prep 15 mins
Cook 10 mins
One of my very favorite meals! This recipe is easy and comes from a magazine and makes a nice open-face sandwich. You can always use the tops of the sandwich rolls for a traditional sandwich.
- 2 small eggplants
- 2 cups Italian seasoned breadcrumbs
- 3⁄4 cup grated parmesan cheese
- 3 large eggs
- 3 tablespoons water
- olive oil flavored cooking spray
- 4 hard Italian rolls, split
- 1 (16 ounce) jar spaghetti sauce
- 1 cup shredded mozzarella cheese
- Cut eggplants crosswise into 1/4-inch slices.
- Combine breadcrumbs and Parmesan cheese. Whisk together eggs and 3 tablespoons water. Dip eggplant into egg mixture, and dredge in breadcrumb mixture. Place on baking sheets coated with cooking spray. Coat eggplant with cooking spray.
- Broil 12 inches from heat (with electric oven door partially open) 5 minutes on each side.
- Place eggplant evenly on roll halves, and place rolls on baking sheet. Top with spaghetti sauce, and sprinkle evenly with mozzarella cheese.
- Broil 3 to 5 more minutes or until cheese is melted and bubbly.
My guys are NOT big veggie eaters, but I am. So I opted for this last week and my gosh, my DH liked this! I peeled my eggplant b/c I knew they wouldn't eat it at all if I didn't. Lo and behold, my 10 year DS LOVED IT and ASKED FOR MORE!!???? Thanks
I'd never made eggplant parmesan because I didn't want to fry the eggplant, so I was SO excited to find this recipe! I used toast instead of rolls, but found myself ditching the toast after a few bites and just eating the saucy, crunchy, cheesy eggplant. I munched on a couple of the smaller pieces plain, too, as they came out of the oven--they are good plain! I think if you spiced up the crumb mixture a bit more, you could use this recipe to make mock "fried" eggplant sticks as an appetizer. (I am freezing some of the breaded eggplant pieces for later, too. I am thinking it will make a fantastic quicky lunch.) Thank you for posting this recipe! I love it!
This is an excellent variation on Eggplant Parmesan. I had a beautiful eggplant that was begging to be drenched in breadcrumbs and Parmesan, but Hubby wasn't in the mood for my usual pasta dish. I baked my eggplant slices with my usual method instead of broiling and used a ciabatta loaf instead of the Italian rolls. We also ate these as traditional sandwiches, not openfaced. On the side, we served simple tossed salads with a roasted garlic dressing. Yum! It was a great, simple meal for a low-key Sunday evening.