Baked Eggplant Melt Sandwich Recipe

Ingredients for Baked Eggplant Melt Sandwich

• Unseasoned Breadcrumbs
• Fresh Basil
• Parmesan Cheese
• 1/2 teaspoon salt
• 1 large egg
• Eggplants
• 1 tablespoon olive oil
• Buns
• Pasta Sauce
• Part Skim Mozzarella Cheese

How to Make Baked Eggplant Melt Sandwich

1. Preheat oven to 425°F (220°C).
2. 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.
3. 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.
4. Arrange eggplant slices on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and bake for 15 minutes, flipping halfway through.
5. Carefully transfer the baked eggplant to a clean plate; discard the parchment paper.
6. Place toasted bun halves (4 halves, your choice of bun) cut-side down on a baking sheet.
7. 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).
8. Broil for 2-3 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Watch closely to prevent burning.
9. Serve immediately and enjoy!