Ingredients for Baked Eggplant Melt Sandwich
- 1/2 cup plain breadcrumbs
- 2 tablespoons chopped fresh basil
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1 large egg, whisked
- 1 medium eggplant (about 1 1/2 lbs), sliced 1/4-inch thick
- 1 tablespoon olive oil
- 4 hoagie buns (or choice of your favorite buns), split
- 1/2 cup marinara sauce (your favorite)
- 1 cup shredded mozzarella cheese
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How to Make Baked Eggplant Melt Sandwich
- Preheat oven to 425°F (220°C).
- In a shallow dish, combine 1/2 cup breadcrumbs, 2 tablespoons chopped fresh basil, 1/4 cup grated Parmesan cheese, and 1/2 teaspoon salt.
- In another shallow dish, whisk 1 large egg. Dip eggplant slices (about 1 medium eggplant, sliced 1/4-inch thick) into the egg, then dredge in the breadcrumb mixture, ensuring they are fully coated.
- Arrange eggplant slices on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and bake for 15 minutes, flipping halfway through.
- Carefully transfer the baked eggplant to a clean plate; discard the parchment paper.
- Place toasted bun halves (4 halves, your choice of bun) cut-side down on a baking sheet.
- Evenly distribute the baked eggplant slices among the bun halves. Spoon desired amount of your favorite marinara sauce (about 1/2 cup) over the eggplant. Top generously with shredded mozzarella cheese (about 1 cup).
- Broil for 2-3 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Watch closely to prevent burning.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
13g
Fat
8g
Carbs
7g
