Baked Eggplant Melt
Prep Time
Serves
Cooking Mode
1 egg, whisked
½ cup breadcrumbs
4 tsp fresh basil, finely chopped
1 tbsp Parmesan cheese
½ tsp salt
12 slices eggplant, 1/4-in. (5 mm) thick
4 tsp olive oil
2 Multi Whole Grain In the Thin Buns, split and toasted
3 tbsp tomato and herb pasta sauce
4 part skim mozzarella cheese slices
1 egg, whisked
½ cup breadcrumbs
4 tsp fresh basil, finely chopped
1 tbsp Parmesan cheese
½ tsp salt
12 slices eggplant, 1/4-in. (5 mm) thick
4 tsp olive oil
2 Multi Whole Grain In the Thin Buns, split and toasted
3 tbsp tomato and herb pasta sauce
4 part skim mozzarella cheese slices
Directions
1Preheat 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.
2Place eggplant on a parchment paper-lined baking sheet, drizzle with olive oil and bake for 15 min.
3Transfer 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
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Personal Note
Personal Note
