- Level
- easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 1
- egg, whisked
- 1/2 cup
- breadcrumbs
- 125 mL
- 4 tsp
- fresh basil, finely chopped
- 20 mL
- 1 tbsp
- Parmesan cheese
- 15 mL
- 1/2 tsp
- salt
- 1 mL
- 12 slices
- eggplant, 1/4-in. (5 mm) thick
- 4 tsp
- olive oil
- 20 mL
- 2
- Multi Whole Grain In the Thin Buns, split and toasted
- 3 tbsp
- tomato and herb pasta sauce
- 45 mL
- 4
- part skim mozzarella cheese slices
Directions
- Step 1
- Preheat oven to 425°F (220°C). In a shallow bowl, combine breadcrumbs, basil, Parmesan and salt. Place egg in a shallow bowl and dip eggplant slices, then coat each slice in the bread crumb mixture.
- Step 2
- Place eggplant on a parchment paper-lined baking sheet, drizzle with olive oil and bake for 15 min.
- Step 3
- Transfer baked eggplant to a clean plate. Discard parchment and set toasted bun halves cut-side up on the tray. Pile the eggplant on one half the bun, spoon on sauce, and top with cheese. Place under the broiler for 2 min. until cheese is bubbling.
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Nutritional Facts
- Nutrition Description:
- 1 sandwich
- Calories:
- 290
- Fat:
- 13 g
- Saturated Fat:
- 4 g
- Carbs:
- 30 g
- Fibre:
- 4 g
- Cholesterol:
- 20 mg
- Protein:
- 13 g
- Sodium:
- 660 mg