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Open Faced Eggplant Sandwiches

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INGREDIENTS

  • 1 small eggplant, peeled
  • 1 egg
  • 1/2 cup panko (coarse dried) breadcrumbs
  • 2 Tbsp. flour
  • 1/2 tsp. dried oregano
  • 2 Tbsp. olive oil
 

DIRECTIONS

  • 1

    Cut center of eggplant crosswise into four 1/2-inch thick slices. (If desired, reserve ends for another use.)

  • 2

    Beat egg with 2 teaspoons water in a shallow bowl. Mix bread crumbs and oregano in another shallow bowl. Place flour in a plastic bag. Shake each eggplant slice in flour to coat lightly. Dip each side in egg mixture letting excess drip off. Coat both sides in breadcrumb mixture.

  • 3

    Heat oil in a large nonstick skillet over medium-low heat until hot. Add eggplant; sauté 5 minutes per side or until golden brown and tender. Place cheese over eggplant; cover skillet and cook 1 minute or until cheese is melted. Place toast on two serving plates; place eggplant over toast.

  • 4

    Heat marinara sauce in same skillet until hot; spoon over eggplant and top with basil.

Open Faced Eggplant Sandwiches
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SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Yield: Serves: 2

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 2

Amount Per Serving

Calories 658

Total Fat 34.6g

Saturated Fat 11.3g

Trans Fat 15.6g

Polyunsaturated Fat 3.2g

Cholesterol 127mg

Sodium 1132mg

Carbohydrates 63g

Protein 26g

Dietary Fiber 12g

Vitamin A 137%

Vitamin C 7%

Calcium 472%

Iron 4%