Eggplant Parmesan Sandwiches
Ingredients
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4 eggplant slices, each 3/4-inch thick
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1/4 cup no-cholesterol egg substitute
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1/3 cup dry bread crumbs
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2 tablespoons grated fat-free Parmesan cheese
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Vegetable cooking spray
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4 ounces fat-free mozzarella cheese, sliced
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2 roasted red peppers, cut into halves
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4 Italian rolls or hoagie buns, toasted
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2 cups tomato pasta sauce
Directions
Combine bread crumbs and Parmesan cheese in bowl. Dip eggplant slices in egg substitute, then coat generously with the breadcrumbs and Parmesan cheese.
Spray a large skillet with cooking spray; heat over medium heat until hot. Saute eggplant slices over a medium-high heat until browned, about five minutes. Spray eggplant with cooking spray and turn over; cook until tender, about five more minutes.
Top each eggplant slice with 1 ounce cheese; cook, covered, until cheese is melted, about three to four minutes.
Place red peppers on bottoms of rolls; top with eggplant, pasta sauce, and roll tops.
Serves four
Each serving contains approximately 262 calories, 2.2 g fat, 0 mg cholesterol, and 765 mg sodium.
Online Editor:
Metzger, Geri
Online Medical Reviewer:
Averett, Jennifer, RD
Date Last Reviewed:
3/27/2013
Date Last Modified:
3/29/2013
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