Baked Eggplant Melt

Prep time: 10min
Total time: 30min
Serves 4
1
egg, whisked
0
1/2 cup
unseasoned bread crumbs
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
0
4 tsp
olive oil
20 mL
2
Multi Whole Grain In the Thin Buns, split and toasted
0
3 tbsp
Tomato & Herbs Pasta Sauce
45 mL
4
Sliced Part Skim Mozzarella Cheese
0
1 sandwich
calories
290
fat
13 g
saturated fat
4 g
carbs
30 g
protein
13 g
cholestrol
20 mg
fibre
4 g
sodium
660 mg

Directions

  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.

  2. Place eggplant on a parchment paper-lined baking sheet, drizzle with olive oil and bake for 15 min.

  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.