Baked Eggplant Melt

4
Easy
Appetizers

Characteristics

Nutritional Facts Per Serving

290
Calories
13 g
Protein
20 g
Carbs
4 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 290
  • Lipides 13 g
    • Saturated fat  4 g
  • Cholesterol 20 mg
  • Sodium  660 mg
  • Carbs 20 g
    • fiber  4 g
  • Protein 13 g

Ingredients

  • 1 egg, whisked
  • ½ cup (125 mL) unseasoned bread crumbs
  • 4 tsp (20 mL) fresh basil, finely chopped
  • 1 tbsp (15 mL) Parmesan cheese
  • ½ tsp (1 mL) salt
  • 4 tsp (20 mL) olive oil
  • 12 slices eggplant, 1/4-in. (5 mm) thick
  • 4 slices part skim Mozzarella cheese
  • 3 tbsp (45 mL) Tomato & Herbs Pasta Sauce
  • 2 whole grain thin buns, split and toasted

Method

  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.

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