Breaded Eggplant Sandwiches

From "Taste of Home" Healthy Cooking Magazine

Breaded Eggplant Sandwiches
Prep: 30 minutes Bake 25 minuites Yield 6 servings

¼ c minced fresh basil
2 tsp olive oil
¼ tsp dried oregano
¼ tsp pepper
1/8 tsp salt
2 egg whites lightly beaten
1 c seasoned bread crumbs
1 medium eggplant
2 large tomatoes
1½ c (6 oz) shredded part-skim mozzarella cheese
2 tbsp grated parmesan cheese
1 clove garlic, peeled
12 sliced Italian bread (1/2” thick) toasted


1. Combine basil, oil, oregano, pepper and salt. Set aside. Place egg whites and bread crumbs in separate shallow bowls. Cut eggplant lengthwise into six slices. Dip slices in egg whites and then coat in crumbs. Place on a baking sheet coated with cooking spray.
Bake at 375 degrees for 20 – 25 minutes or until tender and golden brown, turning once.

2. Cut each tomato into six slices; place two slices on each eggplant slice. Spoon reserved basil mixture over tomatoes and sprinkle with cheese. Bake for 3 – 5 minutes or until cheese is melted.

3. Meanwhile, rub garlic over one side of each slice of bread; discard garlic. Place each eggplant stack on a slice of bread, garlic side up. Top with remaining bread, garlic side down.

Nutrition:
1 sandwich

288 cal
9 g fat (4 g sat. fat)
18 mg cholesterol
628 mg sodium
38 g carb
5 g fiber
15 g protein

Diabetic exchange: 2 starch, 1 lean meat, 1 vegetable, 1 fat