Baked Eggplant Sandwiches

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Baked Eggplant Sandwiches

vegetables, american, microwave

3 tablespoon vegetable oil
1 medium eggplant (about 1-1/4 pounds)
6 tablespoon pizza sauce
6 slice mozzarella cheese (about 4 ounces)
2 eggs
1/4 cup milk
1/2 cup italian-style dry bread crum
1/4 cup chopped fresh parsley

Heat oven to 400 degrees. Brush 1 tablespoon oil on bottom of rectangular pan, 13 X 9 X 2 inches. Cut eggplant into twelve 1/2-inch slices. Spoon about 1 tablespoon pizza sauce onto each of 6 eggplant slices. Top each with 1 slice cheese (cut or fold cheese, if necessary, to fit) and with remaining eggplant slices.Beat eggs and milk. Mix bread crumbs and parsley in shallow dish. Dip each sandwich into egg mixture, then into crumb mixture, turning to coat both sides. Press crumb mixture into and around edges to coat entire sandwich.Place sandwiches in pan. Drizzle with remaining oil. Cover pan with aluminum foil. Bake 20 minutes. Remove foil and turn sandwiches. Bake 15 to 20 minutes longer or until sandwiches are golden brown and eggplant is tender. 6 SANDWICHES; 215 CALORIES PER SANDWICH.