Open-Faced Eggplant Sandwiches


  • 1/2 cup marinara sauce
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup breadcrumbs
  • 1 medium eggplant, cut crosswise into 8 (1/2-inch thick) slices
  • 1/4 tsp. kosher salt
  • Cooking spray
  • 4 (1 oz.) slices country wheat bread, toasted
  • 12 large basil leaves
  • 4 oz. fresh mozzarella cheese, shredded


Preheat broiler to high. Place marinara in a microwave-safe measuring cup. Microwave on high for 2 minutes or until hot; keep warm. Place flour in a shallow dish. Place egg in another dish. Place breadcrumbs in another. Sprinkle eggplant evenly with salt. Dredge both sides of eggplant slices in flour, coating evenly; dip in egg and coat evenly; then, dredge in breadcrumbs, again, coating evenly. Place breaded eggplant slices on a baking sheet coated with cooking spray. Broil eggplant 3 minutes on each side or until lightly browned. Transfer eggplant slices to a plate. Place toasted bread slices on baking sheet; top each slice with 1 basil leaf. Place 1 eggplant slice over each leaf; top eggplant with 1 basil leaf and 1/2 ounce cheese. Top cheese with remaining slices of eggplant; finish with ½ ounce of cheese over each eggplant slice. Broil eggplant stacks 3 minutes or until cheese is lightly browned and bubbly. Spoon 2 tablespoons of warm marinara over each serving. Top with remaining basil leaves.