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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

Directions

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.

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Nutrition Facts

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