Total Time
25mins
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.

Ingredients Nutrition

Directions

  1. Cut eggplants crosswise into 1/4-inch slices.
  2. 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.
  3. Broil 12 inches from heat (with electric oven door partially open) 5 minutes on each side.
  4. Place eggplant evenly on roll halves, and place rolls on baking sheet. Top with spaghetti sauce, and sprinkle evenly with mozzarella cheese.
  5. Broil 3 to 5 more minutes or until cheese is melted and bubbly.

Reviews

(5)
Most Helpful

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

Amberngriffinco October 02, 2009

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!

Annz Recipez September 20, 2009

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.

Ms B. February 17, 2008

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