I had the biggest craving for Eggplant Parmesan the other day, but it was lunch and not only that too hot to cook up a huge meal. I instead thought small and less messy than a big baking pan, we’re talking simple sandwich size.
1 eggplant , skinned and sliced thin
Bread crumbs with Italian season
One small jar of basil tomato sauce
thin sliced mozzarella cheese
Take sliced eggplant and coat in beaten egg. Dip into and coat with bread crumbs. Bake in oven in single layer on baking sheet for about 10 minutes at 350F flipping over halfway. Sides should be cooked golden brown. Take out and dab a tablespoon of tomato sauce on each slice and spread to cover. Pop back in oven for 5 minutes and take out.
Meanwhile toast bread, butter than lay out. Once the eggplant is finished cooking place on prepared bread with cheese. Top with Bread and slice to serve.
Make sure you cut those eggplant slices thin or else it won’t cook that fast and will be to chewy in the sandwich. My kids enjoyed this as well for a easy quick lunch!