- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 1
- egg, whisked
- 1/2 cup
- breadcrumbs
- 125 mL
- 4 tsp
- fresh basil, finely chopped
- 20 mL
- 1 tbsp
- Parmesan cheese
- 15 mL
- 1/2 tsp
- salt
- 1 mL
- 12 slices
- eggplant, 1/4-in. (5 mm) thick
- 4 tsp
- olive oil
- 20 mL
- 2
- Multi Whole Grain In the Thin Buns, split and toasted
- 3 tbsp
- tomato and herb pasta sauce
- 45 mL
- 4
- part skim mozzarella cheese slices
Method
- Step 1
- Preheat oven to 425°F (220°C). In a shallow bowl, combine breadcrumbs, basil, Parmesan and salt. Place egg in a shallow bowl and dip eggplant slices, then coat each slice in the bread crumb mixture.
- Step 2
- Place eggplant on a parchment paper-lined baking sheet, drizzle with olive oil and bake for 15 min.
- Step 3
- Transfer baked eggplant to a clean plate. Discard parchment and set toasted bun halves cut-side up on the tray. Pile the eggplant on one half the bun, spoon on sauce, and top with cheese. Place under the broiler for 2 min. until cheese is bubbling.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- 1 sandwich
- Calories:
- 290
- Fat:
- 13 g
- Saturated Fat:
- 4 g
- Carbs:
- 30 g
- Fibre:
- 4 g
- Cholesterol:
- 20 mg
- Protein:
- 13 g
- Sodium:
- 660 mg
