Baked Eggplant Sandwiches Recipe
Recipe By Tori Avey
Italian-inspired eggplant dish. Eggplant with provolone and sun dried tomatoes, coated and baked crispy golden. Low carb and gluten free options.
4.8
20 Rating -
Rate
Eggdiet
1hr 30minstotal
10minsPrep
1hr 30m.total
10m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Baked Eggplant Sandwiches Recipe
- 1/2 pound Eggplant
- 2.50-3 ounce Provolone cheese, sliced thin
- 4 ounce Sun dried tomatoes packed in oil
- 1/4 cup Fresh chopped flat leaf parsley, divided
- 0.38 cup Breadcrumbs or for gluten free use 1 1/2 cups almond meal
- 0.38 cup Finely Grated Parmesan Cheese
- 1-1.50 Large eggs
- 0.13 cup Extra virgin olive oil
- As required Salt and pepper
- 0.63 cup Marinara or arrabiata sauce
- As required Nonstick cooking oil spray or more olive oil for greasing the baking sheet
Nutrition
value
value
1338
calories per serving
97 g Fat66 g Protein49 g Carbs22 g FiberOther
Current Totals
- Fat97g
- Protein66g
- Carbs49g
- Fiber22g
MacroNutrients
- Carbs49g
- Protein66g
- Fiber22g
Fats
- Fat97g
Vitamins & Minerals
- Calcium1180mg
- Iron12mg
- Vitamin A2408mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B9318mcg
- Vitamin B12< 1mcg
- Vitamin C86mg
- Vitamin E25mg
- Copper1mcg
- Magnesium371mg
- Manganese3mg
- Phosphorus1225mg
- Selenium74mcg
- Zinc8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Tori Avey