Open-Face Eggplant Parmesan Sandwiches are something I make fairly regularly as they are easy, delicious and very filling. These are like a healthy alternative to burgers. Instead of a burger bun, I make baked breaded eggplant which is a crisp alternative to a bread bun.
To make these, I dip eggplant slices in egg white and a panko crumb. While the eggplant is cooking, I make beef patties using ground beef, panko, Parmesan, pepper, garlic powder, and a beaten egg white. I grill the patties and serve these “burgers” on eggplant with marinara sauce, topped with arugula and parmesan. Yum!
To make my Open-Face Eggplant Parmesan Sandwiches, you will need the following ingredients:
Preheat the oven to 375 °F and coat a baking sheet with butter.
Combine 5 tablespoons of panko breadcrumbs,1 tablespoon of Parmesan, ⅛ teaspoon pepper, and parsley flakes in a shallow dish. In another shallow dish, place one beaten egg white. Dredge each slice of eggplant first in the egg white and then dip it in the panko mixture until evenly coated.
Place the crumbed eggplant slices on the baking sheet. Spray lightly with cooking oil and cook in the oven for about 30 minutes Turn once and cook until they are golden and crisp.
While the eggplant is cooking, mix the ground beef with 3 tablespoons panko, 1 tablespoon Parmesan, ⅛ teaspoon pepper, garlic powder, and a beaten egg white in a large bowl. Split the beef mixture into four ½-inch thick patties.
Place the beef patties on a grill skillet over medium heat. Grill for 8 to 10 minutes, turning once. When the patties are done, a meat thermometer inserted should read 160 °F.
To serve, place each eggplant slice on a plate and top with a grilled beef patty and of the marinara sauce. Add arugula on top and sprinkle with mozzarella.
These Open-Face Eggplant Parmesan Sandwiches are like healthy burgers - the eggplant replaces the bread! Try making them soon and don’t forget to come back and leave a review to tell me what you think.
Thank you! Approved!
Vegetarian Recipes
