Eggplant Parmesan Sandwich

Eggplant Parmesan Sandwich - 1 Guiding Stars

Active Time

30 min.

Total Time

30 min.

Servings

4 (290 g)

A fantastic vegetarian meal, this fancy open-face sandwich will impress your guests and delight your tongue. Slice into bite-sized pieces before topping with cheese and broiling for delightful appetizers or make a whole baking sheet full to feed a crowd.

Ingredients

1 small eggplant
Olive oil cooking spray
¼ tsp. salt
3 Tbsp. shredded Parmesan
½ cup shredded part-skim mozzarella cheese
4 slices Italian bread
2 tsp. olive oil
5 oz. baby spinach
1 cup crushed tomatoes
3 Tbsp. chopped fresh basil, divided

Directions

Slice eggplant in thick rounds and place on a baking sheet. Coat both sides lightly with cooking spray and sprinkle with salt. Combine cheeses in a small bowl. Brush both sides of bread with oil.
Place spinach in a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave until wilted (2-3 minutes).
Combine tomatoes and 2 tablespoons basil in a small microwave-safe bowl. Cover and microwave until bubbling (2 minutes).
Broil the eggplant slices until brown and soft on both sides (2-3 minutes per side). Broil the bread until toasted (1 minute per side).
Place 1 eggplant round on top of each slice of bread. Top with tomatoes, spinach, and cheese. Sprinkle with remaining 1 tablespoon basil. Broil until the cheese is melted and browning (5-7 minutes). Serve immediately.

Nutritional analysis per serving: Calories 220; Total Fat 7.5g (10% Daily Value); Saturated Fat 2.5g (13% DV); Trans Fat 0g; Cholesterol 12mg (3% DV); Sodium 610mg (27% DV); Total Carbohydrate 30g (11% DV); Dietary Fiber 7g (25% DV); Total Sugars 9g; Includes 0g Added Sugars (0% DV); Protein 11g; Vitamin D 0% DV; Calcium 20% DV; Iron 15% DV; Potassium 15% DV; Vitamin K 160% DV; Folate 50% DV; Manganese 40% DV.