Ingredients

The following ingredients have 4 Servings
  • 2-3 large eggplants
  • 4 large eggs
  • 2/3 cup finely chopped parsley
  • 6 tablespoons almond milk ((or any dairy or non-dairy milk))
  • 2 tablespoons minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3-4 cups plain breadcrumbs
  • 1 1/2 cups grated Parmesan cheese
  • 8 slices multigrain bread ((4 sandwiches))
  • tomato slices ((optional))
  • lettuce leaves ((optional))

Instruction

  • Slice eggplant lengthwise into sections about 1/4 inch thick and remove the skin. Place the eggplant slices in a dish with sides, sprinkle with salt, and let sit 15 minutes to draw out some of the moisture.
  • In a bowl, combine the eggs, parsley, milk, garlic, salt, and pepper. Pour over the eggplant slices and place in the refrigerator for 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cover a baking sheet with a thin layer of oil and place in the oven to heat.
  • Place the breadcrumbs in a wide dish, and dip each slice of eggplant in the breadcrumbs to coat.
  • Place the eggplant on the hot tray and bake about 5 minutes, until the bottom is browned.
  • Turn slices over, sprinkle with Parmesan cheese, and bake for another 5 minutes until the cheese has melted and the bottom is browned.
  • Distribute the eggplant slices among the 4 sandwiches, top with lettuce and tomato, and serve.