Baked Eggplant Sandwiches

Name: Baked Eggplant Sandwiches
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 177 milliliters breadcrumbs or 1 ½ cups almond meal (if nut free, do not use almond meal); 454 grams medium eggplant; 2 eggs; 59 milliliters extra virgin olive oil; 118 milliliters fresh chopped flat leaf parsley, divided; 177 milliliters finely grated parmesan cheese (if using almond meal, 1 1/2 cups); 142 grams provolone cheese, sliced thin; 10 servings Salt and pepper; 227 grams small jar sun dried tomatoes packed in oil

You can never have too many main course recipes, so give Baked Eggplant Sandwiches a try. One portion of this dish contains approximately 12g of protein, 13g of fat, and a total of 242 calories. This recipe serves 10. If you have parmesan cheese, extra virgin olive oil, provolone cheese, and a few other ingredients on hand, you can make it. To use up the sun dried tomatoes you could follow this main course with the Pink Peony Popcorn Balls as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

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Baked Eggplant Sandwiches

Ingredients you will need

Eggplant

Adapted from: Carlo Middione's "The Food of Southern Italy"

Ingredients1 medium eggplant (1 lb.)5-6 oz provolone cheese, sliced thin1 small jar (8 oz) sun dried tomatoes packed in oil1/2 cup fresh chopped flat leaf parsley, divided3/4 cup breadcrumbs or 1 ½ cups almond meal (if nut free, do not use almond meal)3/4 cup finely grated parmesan cheese (if using almond meal, 1 1/2 cups)2-3 eggs1/4 cup extra virgin olive oil

Ingredients you will need

Extra Virgin Olive Oil