Eggplant Parmesan Sandwiches
An egg substitute and fat-free cheeses make these eggplant Parmesan sandwiches healthy and delicious.
(Serves 4)
Eggplant Parmesan Sandwich Ingredients
- 4 eggplant slices, each 3/4 inch thick
- 1/4 c. no-cholesterol egg substitute
- 1/3 c. dry breadcrumbs
- 2 T grated fat-free Parmesan cheese
- Vegetable cooking spray
- 4 oz. fat-free mozzarella cheese, sliced
- 2 roasted red peppers, cut into halves
- 4 Italian rolls or hoagie buns, toasted
- 2 c. tomato pasta sauce
Directions
Combine breadcrumbs and Parmesan cheese in a bowl. Dip eggplant slices in egg substitute, then coat generously with the breadcrumbs and Parmesan cheese.
Spray a large skillet with cooking spray and heat over medium heat until hot. Saute eggplant slices over medium-high heat until browned, about five minutes. Spray eggplant with cooking spray and turn over; cook until tender, about five more minutes.
Top each eggplant slice with 1 ounce mozzarella cheese; cook, covered until cheese is melted, about three to four minutes.
Place red peppers on the bottoms of rolls; top with eggplant, pasta sauce and roll tops.
Amount per serving: 340 calories, 5 g fat, 0 mg cholesterol, 1300 mg sodium, 51 g carbohydrates, 19 g protein
