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Open Faced Eggplant Sandwiches

Prep Time: 15 min  |  Cook Time: 10 min  |  Servings: 2  |  Calories: 658
1869 OpenEggplantSandwich
Prep Time
15 min
Cook Time
10 min

This open-faced sandwich has too much flavor to keep enclosed between two slices of bread, so we’ve let it free and topped some toast with melted Sargento® Ultra Thin® Provolone Cheese Slices and a breaded slice of hearty eggplant, marinara sauce and fresh chopped basil for maximum Italian flavor.

  1. Cut center of eggplant crosswise into four 1/2-inch thick slices. (If desired, reserve ends for another use.)
  2. Beat egg with 2 teaspoons water in a shallow bowl. Mix bread crumbs and oregano in another shallow bowl. Place flour in a plastic bag. Shake each eggplant slice in flour to coat lightly. Dip each side in egg mixture letting excess drip off. Coat both sides in breadcrumb mixture.
  3. Heat oil in a large nonstick skillet over medium-low heat until hot. Add eggplant; sauté 5 minutes per side or until golden brown and tender. Place cheese over eggplant; cover skillet and cook 1 minute or until cheese is melted. Place toast on two serving plates; place eggplant over toast.
  4. Heat marinara sauce in same skillet until hot; spoon over eggplant and top with basil.

Nutrition Facts
2 Servings
Serving Size: (472g)
Amount Per Serving
Calories 658
% Daily Value*
Total Fat 34.7 grams
Saturated Fat 11.6 grams
Monounsaturated Fat 15.4 grams
Polyunsaturated Fat 3.2 grams
Total Carbohydrates 63 grams
Dietary Fiber 11 grams
Protein 25 grams
Vitamin A 137RE
Vitamin C 7mg 12%
Calcium 474mg 47%
Iron 4mg 22%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.

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