Breaded Eggplant Sandwiches are a delightful twist on the classic Eggplant Parmesan dish, providing a satisfying and flavorful meal for your family. This recipe takes the beloved combination of eggplant, tomatoes, and cheese and transforms it into a delicious open-faced sandwich. With a crispy breaded exterior, tender eggplant slices, and a burst of flavors from the toppings, these sandwiches are sure to become a favorite comfort food in your household.

The origins of the Breaded Eggplant Sandwiches can be traced back to Italian cuisine, where eggplant is a beloved ingredient. Eggplant Parmesan, a traditional Italian dish, inspired this variation. It is believed to have originated in Southern Italy, where eggplant is abundant. Over time, the dish made its way to various regions, each adding their own unique twist. The breaded eggplant slices, combined with tomatoes, cheese, and herbs, create a harmonious blend of flavors that is loved by many.

PREP: 30 MIN

BAKE: 25 MIN.

MAKES: 6 SERVINGS

INGREDIENTS

• ¼ cup minced fresh basil
• 2 teaspoons olive oil
• ¼ teaspoon dried oregano
• ¼ teaspoon pepper
• ⅛ teaspoon salt
• 2 egg whites, lightly beaten
• 1 cup seasoned bread crumbs
• 1 medium eggplant
• 2 large tomatoes
• 1½ cups (6 ounces) shredded part-skim mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 1 garlic clove, peeled
• 12 slices Italian bread (½ inch thick), toasted

INSTRUCTIONS

1. Prepare the basil mixture: In a small bowl, combine the minced fresh basil, olive oil, dried oregano, pepper, and salt. Set aside.
2. Bread the eggplant slices: Place the lightly beaten egg whites and bread crumbs in separate shallow bowls. Cut the eggplant into six lengthwise slices. Dip each slice into the egg whites, allowing any excess to drip off, and then coat it in bread crumbs.
3. Bake the eggplant: Place the coated eggplant slices on a baking sheet coated with cooking spray. Bake at 375°F for 20-25 minutes or until the slices are tender and golden brown, flipping them once during baking.
4. Prepare the toppings: Cut the tomatoes into six slices each. Reserve the basil mixture and sprinkle it over the tomato slices. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the tomatoes.
5. Melt the cheese: Return the baking sheet to the oven and bake for an additional 3-5 minutes, or until the cheese is melted.
6. Prepare the bread: While the cheese is melting, take the peeled garlic clove and rub it over one side of each slice of Italian bread. Discard the garlic after rubbing.
7. Assemble the sandwiches: Place each eggplant slice on a slice of toasted bread, garlic-rubbed side up. Top each eggplant slice with two slices of tomato, and then cover it with another slice of toasted bread, garlic-rubbed side down.
8. Serve and enjoy: Breaded Eggplant Sandwiches are best served warm. You can serve them as an open-faced sandwich or press them together gently to create a traditional sandwich. Pair them with a fresh salad or enjoy them on their own for a satisfying meal.

NOTE

Feel free to customize the sandwich by adding additional toppings such as fresh basil leaves, arugula, or a drizzle of balsamic glaze. The breaded eggplant slices can also be made in advance and stored in the refrigerator for convenience.