Baked eggplant sandwiches

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Recipe by: jean-eric

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Vegetable oil
1 md Eggplant (about 1-1/4
-Pounds)
6 tb Pizza sauce
6 sl Mozzarella cheese
-(about 4 ounces)
2 Eggs
1/4 c Milk
1/2 c Italian-style dry bread crum
1/4 c Chopped fresh parsley

Heat oven to 400 degrees. Brush 1 tablespoon oil on bottom of
rectangular pan, 13 X 9 X 2 inches. Cut eggplant into twelve 1/2-inch
slices. Spoon about 1 tablespoon pizza sauce onto each of 6 eggplant
slices. Top each with 1 slice cheese (cut or fold cheese, if
necessary, to fit) and with remaining eggplant slices.Beat eggs and
milk. Mix bread crumbs and parsley in shallow dish. Dip each sandwich
into egg mixture, then into crumb mixture, turning to coat both
sides. Press crumb mixture into and around edges to coat entire
sandwich.Place sandwiches in pan. Drizzle with remaining oil. Cover
pan with aluminum foil. Bake 20 minutes. Remove foil and turn
sandwiches. Bake 15 to 20 minutes longer or until sandwiches are
golden brown and eggplant is tender. 6 SANDWICHES; 215 CALORIES PER
SANDWICH.