Baked Eggplant Melt Sandwich
- Reviews 2
Ready In: 27 mins
Serves: 4
Ingredients
- 1⁄2 cup unseasoned breadcrumbs
- 4 teaspoons fresh basil, finely chopped
- 1 tablespoon parmesan cheese
- 1⁄4 teaspoon salt
- 1 egg
- 12 slices eggplants, 1/4-inch thick
- 4 teaspoons olive oil
- 2 multi-grain thin buns, split and toasted
- 3 tablespoons pasta sauce, favorite good quality sauce
- 4 slices part-skim mozzarella cheese
Directions
- Preheat oven to 425 degrees F.
- Combine breadcrumbs, basil, Parmesan and salt in shallow bowl.
- Whisk egg in another shallow bowl and dip eggplant slices, then coat each slice in the breadcrumb mixture.
- Place eggplant on parchment paper-lined baking sheet, drizzle with olive oil and bake for 15 minutes.
- Transfer baked eggplant to clean plate and discard parchment paper.
- Set toasted buns halves, cut side down, on baking sheet.
- Divide eggplant slices evenly among bun halves, spoon on sauce and top with cheese.
- Place under broiler for 2 minutes until cheese is bubbling.
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