Baked Eggplant Melt

Prep Time: 10 minutes
Total Time: 30 minutes
Makes: 4


  1. 1 egg, whisked
  2. ½ cup (125 mL) unseasoned bread crumbs
  3. 4 tsp (20 mL) fresh basil, finely chopped
  4. 1 tbsp (15 mL) Parmesan cheese
  5. ½ tsp (1 mL) salt
  6. 4 tsp (20 mL) olive oil
  7. 12 slices eggplant, 1/4-in. (5 mm) thick
  8. 4 slices part skim Mozzarella cheese
  9. 3 tbsp (45 mL) Tomato & Herbs Pasta Sauce
  10. 2 whole grain thin buns, split and toasted


  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.