Prep Time
30 Mins
Cook Time
25 Mins
Broil Time
2 Mins
Makes 6 servings

Panko (Japanese-style breadcrumbs) create a light, crisp coating.

How to Make It

Step 1

Sprinkle eggplant evenly on both sides with salt and 1/4 teaspoon pepper.

Step 2

Whisk egg whites in a shallow bowl until frothy. Set aside.

Step 3

Combine breadcrumbs, Parmesan cheese, Italian seasoning, and remaining 1/4 teaspoon pepper in a bowl.

Step 4

Dip eggplant slices in egg whites, and dredge in breadcrumb mixture. Arrange on a wire rack coated with cooking spray in an aluminum foil-lined 15- x 10-inch jellyroll pan. Lightly coat eggplant slices evenly on both sides with cooking spray.

Step 5

Bake at 375° for 20 to 25 minutes or until golden brown and eggplant is tender, adding split bread halves to oven during the last 5 minutes.

Step 6

Spread pasta sauce evenly on cut sides of bread. Arrange eggplant on bottom half of bread; sprinkle with cheese.

Step 7

Broil 6 inches from heat 2 minutes or until cheese melts. Cover with top half of bread. Cut into 6 sandwiches, and serve with pasta sauce, if desired.

Step 8

*1 cup Italian breadcrumbs may be substituted for panko breadcrumbs.

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