Oven Baked Eggplant Milanese Sandwich
This Baked Eggplant Milanese sandwich is a satisfying vegetarian dish that's great for a healthy dinner or lunch!
Servings: 4
Ingredients
- 2 large eggplants
- 4 eggs
- 6 tablespoons almond milk (or any dairy or non-dairy milk)
- 2 tablespoons minced garlic (or garlic paste)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 ½ cups seasoned breadcrumbs
- 1 cup grated Parmesan cheese
- 8 slices multigrain bread
- tomato slices (optional)
- lettuce leaves (optional)
Instructions
- Remove the ends from the eggplant, use a peeler to remove the skin, and then slice it lengthwise into sections about ¼ inch thick.2 large eggplants
- In a bowl, combine the eggs, milk, garlic, salt, and pepper. Pour over the eggplant slices and place in the refrigerator for 30 minutes.4 eggs, 6 tablespoons almond milk, 2 tablespoons minced garlic, ½ teaspoon salt, ¼ teaspoon pepper
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the breadcrumbs in a wide dish, and dip each slice of eggplant in the breadcrumbs to coat.2 ½ cups seasoned breadcrumbs
- Place the eggplant on a baking sheet lined with parchment paper and bake 8 minutes.
- Turn slices over, sprinkle with the Parmesan cheese, and bake for another 5 minutes.1 cup grated Parmesan cheese
- Distribute the eggplant slices among the 4 sandwiches, top with lettuce and tomato, and serve.8 slices multigrain bread, tomato slices, lettuce leaves
Notes
- Purchase pre-sliced eggplant from the store to save time on preparation.
- If you prefer, you can leave the skin on the eggplant for added texture and nutrition, which also saves time on peeling.
- Prepare the eggplant slices in the egg mixture the night before to save time and enhance flavor.
- You can even bread the eggplant slices ahead of time and store them in the refrigerator until you are ready to bake them.
- Use pre-minced garlic or garlic paste to save time on mincing fresh garlic.
- Another way to bread the eggplant is to place the breadcrumbs in a large resealable bag and shake the eggplant slices in the bag.
- Serve the sandwich hot right out of the oven for the best texture and taste.
- You can switch out the cheese and use mozzarella, provolone, or even vegan cheese.
- Add fresh or dried herbs such as basil, oregano, or thyme to the breadcrumb mixture for extra flavor.
Additional Serving Suggestions:
- Use your favorite bread (like ciabatta, focaccia, or sourdough) instead of multigrain.
- You can add different toppings, such as roasted red peppers, caramelized onions, or a spread of pesto or hummus.
- Serve the sandwich with a side of mixed greens or a Caesar salad for a balanced meal.
- Pair the sandwich with a bowl of tomato soup or minestrone for a comforting lunch or dinner.
- Roll the ingredients in a whole wheat or spinach wrap, or even lettuce leaves.
- Garnish with fresh basil leaves or a drizzle of balsamic glaze.
Nutrition
Calories: 664kcal | Carbohydrates: 94g | Protein: 33g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 2079mg | Potassium: 962mg | Fiber: 14g | Sugar: 15g | Vitamin A: 654IU | Vitamin C: 8mg | Calcium: 529mg | Iron: 7mg
