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Posted over 4 years ago
1-1pound eggplant, unpeeled, and cut into ¼ inch slices
1 large egg
1 tablespoon fat-free milk
½ cup Italian seasoned bread crumbs
2 tablespoons grated parmesan cheese
¼ cup shredded part-skim mozzarella cheese
1 cup prepared marinara sauce
4 Italian hard rolls split
Preheat oven to 375. Spray a nonstick baking sheet with nonstick spray, set aside.
Lightly beat the egg and milk in a shallow bowl. Mix the bread crumbs and Parmesan on a sheet of wax paper. Dip the eggplant in the egg mixture, then bread crumbs, and arrange in one layer on the baking sheet. Lightly spray the eggplant with nonstick spray. Bake until the eggplant is softened and lightly browned, about 25 minutes.
Top eggplant with mozzarella cheese and bake until the cheese is melted, about 2 minutes.
Transfer 4 slices of eggplant onto roll; top each with ¼ cup of the sauce. Replace top of roll and serve at once.