NUTRITION

SERVINGS

INGREDIENTS

150 g Eggplant

1 Large Egg

15 g Whole Wheat Breadcrumbs

60 ml Marinara Sauce

2 oz Low-Fat Mozzarella Cheese

1 Whole Wheat Bun

1 tsp Olive Oil

5 Fresh Basil Leaves

PREPARATION

• 1

  Preheat your oven to 425°F (218°C).

• 2

  Slice the eggplant into ¼-inch thick rounds. Lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat dry.

• 3

  In a shallow bowl, whisk the egg. In another bowl, place the whole wheat breadcrumbs.

• 4

  Dip each eggplant slice first into the beaten egg, then coat with breadcrumbs, pressing gently to adhere.

• 5

  Arrange the breaded eggplant slices on a baking tray lined with parchment paper. Lightly drizzle or spray with olive oil.

• 6

  Bake the eggplant for 20-25 minutes, flipping halfway through, until crispy and golden.

• 7

  While the eggplant bakes, gently heat the marinara sauce in a small saucepan.

• 8

  Once baked, place the eggplant slices on the bottom half of the toasted whole wheat bun. Spoon a layer of marinara sauce over the eggplant and top with the low-fat mozzarella cheese.

• 9

  Return the assembled sandwich to the oven for 3-5 minutes to melt the cheese.

• 10

  Remove from the oven, garnish with fresh basil leaves, assemble the top bun, and serve immediately.