Eggplant parmigiana is one of my favorite foods to get at an Italian restaurant. It’s so comforting, but it’s also so fattening. When I randomly found a 4 oz jar of my homemade spaghetti sauce I thought was long gone, I knew I had to do something special with it and lightened up eggplant parmigiana was the word. I know what you’re thinking – 4 oz? What a weird amount. Because I live in a 2 person house, it seemed silly to me to can in large quantities and inevitably waste half a jar later. So instead, I put almost everything into 4 oz “single serving” jars. Downside? These jars are pretty small, so I guess they’re also easy to lose!
The small jar definitely wasn’t enough for multiple plates with noodles, so I went with sandwiches. The result was even more comforting. I topped mine with some mozzarella and fresh basil, but you could easily leave the mozzarella off and keep it vegan. Put this on the crustiest bread or rolls you can find, and you’ll be a happy camper. I served mine with an epic Greek salad for the best meal I’ve had all week.
Mix together bread crumbs, seasoning, and nutritional yeast/cheese.
Pour almond milk into a bowl and place some of the bread crumb mixture onto a shallow dish or plate. Dredge eggplant in the milk, press into the bread crumb mixture, and place on a greased cookie sheet. Repeat with all of the eggplant, replenishing the bread crumbs on the plate as necessary.
Bake eggplant for 20 – 25 minutes, until slightly browned and crispy.
Distribute eggplant across the bottom portions of the rolls. If using cheese, top the sandwiches and broil for a few minutes to melt the cheese. If not using cheese, place the sandwich bottom and roll top in the oven for a minute or two to toast.
Add sauce, basil, top of roll and enjoy.
Nutritional counts are for breaded eggplant only. Bread typically varies greatly in calorie counts and I didn’t want to lead anyone astray if they are closely watching their calories.