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Eggplant Parmesan Sandwiches

Freshly washed eggplant

Ingredients

  • 4 eggplant slices, each 3/4-inch thick

  • 1/4 cup no-cholesterol egg substitute

  • 1/3 cup dry bread crumbs

  • 2 tablespoons grated fat-free Parmesan cheese

  • Vegetable cooking spray

  • 4 ounces fat-free mozzarella cheese, sliced

  • 2 roasted red peppers, cut into halves

  • 4 Italian rolls or hoagie buns, toasted

  • 2 cups tomato pasta sauce

 

Directions

Combine bread crumbs and Parmesan cheese in bowl. Dip eggplant slices in egg substitute, then coat generously with the breadcrumbs and Parmesan cheese.

Spray a large skillet with cooking spray; heat over medium heat until hot. Saute eggplant slices over a medium-high heat until browned, about five minutes. Spray eggplant with cooking spray and turn over; cook until tender, about five more minutes.

Top each eggplant slice with 1 ounce cheese; cook, covered, until cheese is melted, about three to four minutes.

Place red peppers on bottoms of rolls; top with eggplant, pasta sauce, and roll tops.

Serves four

Each serving contains approximately 262 calories, 2.2 g fat, 0 mg cholesterol, and 765 mg sodium.