NUTRITION

SERVINGS

INGREDIENTS

1 eggplant (100g)

1/4 cup marinara sauce (60g)

1/3 cup part-skim mozzarella, shredded (56g)

1/4 cup part-skim ricotta (62g)

30g whole wheat breadcrumbs

1 tsp grated Parmesan cheese

1 whole grain mini hero roll (60g)

Olive oil cooking spray

1 tsp garlic powder

1 tsp dried basil

Salt and pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Lightly spray the baking sheet with olive oil cooking spray.

• 2

  Slice the eggplant into 1/4-inch rounds. Season each slice lightly with salt, pepper, garlic powder, and dried basil.

• 3

  Place the eggplant slices on the prepared baking sheet and sprinkle the whole wheat breadcrumbs evenly over them. Lightly spray the tops with a bit more olive oil cooking spray to help with crisping.

• 4

  Bake the eggplant slices for about 15-18 minutes, or until they are tender and golden brown, flipping halfway through for even crispiness.

• 5

  While the eggplant bakes, warm the marinara sauce in a small saucepan over low heat.

• 6

  Once the eggplant is done, layer the slices on the bottom half of the mini hero roll. Spoon a layer of warm marinara sauce over the eggplant, then dollop the ricotta evenly, and sprinkle the shredded mozzarella on top followed by a light dusting of grated Parmesan.

• 7

  Optional: Place the assembled sandwich under the broiler for 1-2 minutes to melt the cheeses further, if desired.

• 8

  Finish with an additional sprinkle of dried basil or pepper, then top with the other half of the roll and serve immediately.