Eggplant Parmesan Sandwich

Eggplant Parmesan Sandwich


  • 2 cups whole wheat panko bread crumbs
  • 6 whole wheat ciabatta rolls, sliced in half
  • 1 1/2 cups no-sugar added marinara sauce, hot
  • 1 cup fat-free mozzarella cheese, shredded
  • 1 eggplant, sliced into 1/4 in thick half moons
  • 1 teaspoon kosher salt
  • 2 egg whites
  • 1/4 cup fat-free parmesan cheese, grated


  1. Preheat oven to 400 degrees. Sprinkle the eggplant with the salt, set aside for 5 to 10 minutes. This will help tenderize the eggplant. Rinse and pat dry.
  2. Place the egg whites in a bowl and gently whip. Place the panko in a second bowl. Dip each slice of eggplant into the egg white and then the panko, making sure to coat all sides of the eggplant. Place on a baking sheet and bake for 10 minutes. 
  3. Remove from the oven and turn over each sliced. Return to the oven for another 5 to 10 minutes or until golden brown.
  4. Divide the cooked eggplant between each bottom half of the ciabatta rolls. Top with marinara, mozzarella, and parmesan. Place the top half of each ciabatta roll and cut in half. Serve.
  5. Enjoy!

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel