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Eggplant Parmesan Sandwiches

We're bringing the tempting taste of traditional Italian subs to your table. These awesome eggplant Parmesan sandwiches have all of the flavor without the fat and calories.


Eggplant Parmesan Sandwiches

Ingredients

For 6 people

  • 1 eggplant, sliced
  • 1/4 cup(s) no-cholesterol egg substitute
  • 2 tablespoon(s) grated fat-free Parmesan cheese
  • 1 Vegetable cooking spray
  • 4 ounce(s) fat-free mozzarella cheese, sliced
  • 2 roasted red peppers, cut into halves
  • 4 Italian rolls or hoagie buns, toasted
  • 2 cup(s) tomato pasta sauce

Directions

Combine bread crumbs and Parmesan cheese in bowl. Dip eggplant slices in egg substitute, then coat generously with the breadcrumbs and Parmesan cheese. Spray a large skillet with cooking spray; heat over medium heat until hot. Saute eggplant slices over a medium-high heat until browned, about 5 minutes. Spray eggplant with cooking spray and turn over; cook until tender, about 5 more minutes. Top each eggplant slice with 1 ounce cheese; cook, covered, until cheese is melted, about 3 or 4 minutes. Place red peppers on bottoms of rolls; top with eggplant, pasta sauce and roll tops.

Nutrition facts

  • Kcal: 228.5 kcal
  • Fibers (g): 4.07g
  • Sodium (mg): 615.16mg
  • Carbs: 36.87g
  • Fat: 2.25g
  • Saturated fat (g): 0.7g
  • Proteins: 13.23g