Eggplant Sandwiches
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.
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INGREDIENTS
Nutrition- 2small eggplants
- 2cups Italian seasoned breadcrumbs
- 3⁄4cup grated parmesan cheese
- 3large eggs
- 3tablespoons water
- 4hard Italian rolls, split
- 1(16 ounce) jar spaghetti sauce
- 1cup shredded mozzarella cheese
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DIRECTIONS
- 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.
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