Tonight I knew I would love the Meatless Monday night dinner I prepared. I love Eggplant Parmesan, how could I not love it on a sandwich?! I was so excited, I danced around my kitchen the whole time I was cooking! It was a great work out! :)
I used TJ’s Test Kitchen’s recipe for Eggplant rounds as my guide. Here is what I did.
Eggplant Parmesan Sandwich
1 Eggplant sliced into 3/4 inch rounds
1/2 cup egg substitute (I didn’t use this much, just easier for dipping)
1/2 cup plain panko bread crumbs (into which I mixed, Italian seasoning, garlic & onion powders and 2 tbsp reduced fat parmesan cheese)
1/4 cup marinara sauce
1/2 cup reduced Fat Italian Blend cheese
Arnolds Sandwich Thins (light toasted if desired)
Preheat oven to 425 degrees, spray baking sheet with non-stick cooking spray. Dip eggplant slices into egg substitute and then into the Panko mixture and then placing them on the baking sheet. When finished, I topped with a light mist of cooking spray and placed in the oven. I baked for 22 minutes or so, flipping half way through.
When golden brown remove from the oven. Sprinkle lightly with cheese and place under the broiler until the cheese is all melty. Place round on your sandwich thin, top with 1tbsp of marinara sauce and BOOM! There you go, a yummy, vegetarian sandwich that is crunchy, saucy and cheesy! How can that be wrong?
One of the best things about these beauties? They are so low cal, you could easily go back for seconds! I had some Butternut Squash Fries on the side.