Crispy Baked Eggplant Sandwich
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Crispy Baked Eggplant Sandwich
Crispy Baked Eggplant Sandwich
1/2 cup panko breadcrumbs
1/4 cup whole wheat flour
1 egg, lightly beaten
1 medium eggplant, cut into four 1/2-inch thick slices
1/2 to 3/4 cup shredded Parrano cheese (in our Deli), divided
1 tsp. fennel seeds
1 tsp. Morton & Bassett Italian Seasoning
1/4 tsp. garlic salt
Freshly ground pepper to taste
Olive oil cooking spray
3 tbsp. Cat Cora Greek Feta Cheese Tapenade
1 tbsp. red wine vinegar
1 cup arugula
4 slices Nob Hill Trading Co. Artisan Pugliese Bread (in our Bakery) 1/4-inch thick diagonally cut, lightly toasted

Prep: 30 minutes, Cook: 15 minutes, Serves: 4

1. Preheat oven to 425°F and line a baking sheet with foil.

2. Place breadcrumbs, flour and egg in 3 separate bowls; add 1/4 cup cheese and dry seasonings to breadcrumbs. Dip eggplant into flour, then egg, then breadcrumbs. Spray liberally on both sides with nonstick cooking spray and place on baking sheet. Cook for 10 minutes; top with remaining cheese and cook for 5 minutes more.

3. Meanwhile, stir together tapenade and vinegar in a small bowl. Toss arugula with 2 tsp. mixture.

4. To assemble sandwiches, spread remaining tapenade mixture onto bread slices. Top with an eggplant slice and arugula.  

Nutritional Information:
357 calories, 18 g protein, 17 g total fat (9 g sat., 0 g trans), 34 g carbohydrate, 7 g fiber, 4 g sugar, 87 mg cholesterol, 644 mg sodium, 9 points