Eggplant Sandwiches
You can never have too many main course recipes, so give Eggplant Sandwiches a try. This recipe serves 8. One serving contains 279 calories, 15g of protein, and 9g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of parmesan cheese, eggs, italian-seasoned breadcrumbs, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.
Instructions
Cut eggplants crosswise into 1/4-inch slices.
Combine breadcrumbs and Parmesan cheese.
Whisk together eggs and 3 tablespoons water. Dip eggplant into egg mixture, and dredge in breadcrumb mixture.
Place on baking sheets coated with cooking spray. Coat eggplant with cooking spray.
Broil 12 inches from heat (with electric oven door partially open) 5 minutes on each side.
Place eggplant evenly on roll halves, and place rolls on baking sheet. Top with spaghetti sauce, and sprinkle evenly with mozzarella cheese.
Broil 3 to 5 more minutes or until cheese is melted and bubbly.