Sandwiches, Wraps & Panini

Open Faced Eggplant Sandwiches

Prep Time: 15 min  |  Cook Time: 10 min  |  Servings: 2  |  Calories: 658
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Open Faced Eggplant Sandwiches
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 small eggplant, peeled
  • 1 egg
  • 1/2 cup panko (coarse dried) breadcrumbs
  • 2 Tbsp. flour
  • 1/2 tsp. dried oregano
  • 2 Tbsp. olive oil
  • 8 slices Sargento® Ultra Thin® Provolone Cheese Slices
  • 2 large slices rustic Italian bread, lightly toasted
  • 3/4 cup marinara sauce
  • 2 Tbsp. chopped fresh basil or Italian parsley
  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.

Serving Size 2

Calories 658

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 34.70g 53%
Sat. Fat 11.60g 57%
Mono Unsat. Fat 15.40g
Poly Unsat. Fat 3.20g
Cholesterol 123mg 42%
Sodium 1122mg 47%
Total Carbohydrate 63g 21%
Dietary Fiber 11g 48%
Sugars 0g
Protein 25g
Vitamin A 137RE
Vitamin C 7mg 12%
Calcium 474mg 47%
Iron 4mg 22%