Eggplant Parmigiana Sandwiches
Author: 
Serves: 4
 
Ingredients
  • 1 large, skinny eggplant
  • ½ c almond milk
  • ½ c bread crumbs (could use GF bread crumbs)
  • 1 tbsp Italian seasoning
  • 2 tbsp nutritional yeast (or Parmesan)
  • 4 large, crusty rolls split like hamburger buns
  • 4 oz spaghetti sauce
  • shredded mozzarella (optional)
  • fresh basil (optional)
Instructions
  1. Preheat oven to 375°.
  2. Wash eggplant and cut into ¼” slices.
  3. Mix together bread crumbs, seasoning, and nutritional yeast/cheese.
  4. 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.
  5. Bake eggplant for 20 – 25 minutes, until slightly browned and crispy.
  6. 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.
  7. Add sauce, basil, top of roll and enjoy.
Notes
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.
Nutrition Information
Calories: 100 Fat: 2g Carbohydrates: 19g Fiber: 6g Protein: 5g
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/03/06/eggplant-parmigiana-sandwiches/