Eggplant Parmesan Hero

By Bostoncook

Ingredients

• 1 pound eggplant, unpeeled
• 1 large egg
• 1 tablespoon nonfat milk
• 1/2 cup bread crumbs, seasoned -- dried
• 2 tablespoons Parmesan cheese, grated
• 1/4 cup mozzarella cheese, part skim milk -- shredded
• 1 cup marinara sauce
• 4 hoagie rolls, split

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 375 degrees. Spray a nonstick baking sheet with nonstick spray; set aside.

2. 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 in the bread crumbs, and arrange in one layer on the baking sheet. Lightly spray the eggplant with nonstick spray.

3. Bake until the eggplant is softened and lightly browned, about 25 minutes.

4. Divide the eggplant slices into 4 equal portions on the baking sheet. Overlap each group of slices so they are no larger than the dimensions of each roll. Top each portions with 1 tablespoon of the mozzarella. Bake until the cheese is melted, about 2 minutes.

5. Transfer each eggplant portion to the bottom of each roll, top each with 1/4 cup of the sauce. Replace top of roll and serve at once.

Notes: Really quite good and VERY easy! Made with spicy red pepper marinara and provolone instead of mozzarella.

This was really very good and very healthy. Veered from the directions a bit by toasting the cheese directly on the buns, topping with eggplant, then sauce. Delicious!