eggplant tomato toasted sandwiches
Ingredients:
  • (1/4 cup) fresh basil, minced
  • (2 tsp.) Crisco® Olive Oil
  • (1/4 tsp.) dried oregano
  • (1/4 tsp.) pepper
  • (1/8 tsp.) salt
  • (2) egg whites, lightly beaten
  • (1 cup) seasoned bread crumbs
  • (1 medium) eggplant, cut lengthwise into 6 slices
  • (2 large) tomatoes, each cut into 6 slices
  • (1 1/2 cups) shredded part-skim mozzarella cheese
  • (2 Tbsp.) grated Parmesan cheese
  • (1 clove) garlic, peeled
  • (12 slices) Italian bread (1/2 in. thick), toasted
Servings

6

Dinner

Eggplant and Tomato Toasted Sandwiches

Toasted Italian bread topped with thick slices of breaded eggplant and tomato, basil spread and two kinds of cheese.

Preparation Time

About 30 minutes

Cook Time

About 25 minutes

    Instructions

  1. 1Preheat oven to 375°F. Spray a baking sheet with cooking spray.
  2. 2In a small bowl, combine basil, oil, oregano, pepper and salt, set aside. Place egg whites and bread crumbs in two separate shallow dishes.
  3. 3Using separate hands, coat eggplant and tomato slices in egg whites then bread crumbs. Place on greased baking sheet. Bake 20-25 minutes, turning once halfway through.
  4. 4Top each eggplant with 2 slices tomato, a spoonful basil mixture and cheese. Bake another 3-5 minutes, until cheese
    melts.
  5. 5Rub each slice of bread on one side with garlic clove. Top 6 slices of bread with eggplant. Sandwich with remaining bread slices and serve.

Nutritional Information

Serving Size: 1 sandwich



Amount Per Serving:

  • Calories 288
  • Total Fat 9 g
  • Total Carbohydrate 38 g
  • Protein 15 g
  • Cholesterol 18 mg
  • Sodium 628 mg
  • Fiber 5 g

Additional Information

Recipe Category: Dinner

Recipe Subcategory: Sandwiches and Burgers

Recipe Ethnicity: Italian

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.