Eggplant Parmesan Sandwiches
|Skim milk||2 Tablespoon|
|Seasoned bread crumbs||1⁄2 Cup (8 tbs)|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Crushed dried rosemary||1 1⁄2 Teaspoon|
|Dried oregano||1 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Eggplant||1 Pound, cut crosswise on the diagonal into 1/4"-thick slices|
|French bread loaf||1 , halved lengthwise|
|Nonfat tomato sauce||26 Ounce (1 Jar)|
|Shredded reduced fat mozzarella cheese||1 1⁄2 Cup (24 tbs)|
Preheat the oven to 400°F.
Line a baking sheet with foil and coat with no-stick spray.
In a small bowl, whisk together the egg whites and milk.
In a medium bowl, combine the bread crumbs, wheat germ, Parmesan, rosemary, oregano, and pepper.
Dip both sides of the eggplant slices into the egg mixture and then into the crumb mixture.
Set the slices on the baking sheet.
Bake for 20 to 25 minutes, or until the eggplant is tender and the outside is golden brown.
Transfer the slices to a plate.
Preheat the broiler.
Scoop out the soft inner crumbs from each half of the bread; reserve for another use.
Place the bread halves, cut side up, on the prepared baking sheet and broil 4" from the heat for 2 minutes, or until lightly toasted.
Spread one-fourth of the tomato sauce over each bread half.
Top with the eggplant slices and the remaining tomato sauce.
Sprinkle with the mozzarella.
Broil for 5 minutes, or until the mozzarella is melted.
Slice each half into thirds.