Breaded Eggplant and Canadian Mozzarella Sandwich

By The Canadian Living Test Kitchen

Tested till perfect

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Breaded Eggplant and Canadian Mozzarella Sandwich

Breaded Eggplant and Canadian Mozzarella Sandwich

Nutritional Info

Per serving: -
cal 593
pro 19 g
fat 19 g
carb 86 g
fibre 9 g
chol 105 mg
sodium 1,423 mg
RDI % -
calcium 21 %
iron 52 %
vit A 20 %
vit C 75 %
folate 51 %
  • Preparation time: 10 min
  • Cook time : 20 min
  • Total time : PT30M
  • Portion size: 4
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

    2 zucchini (1 lb/500 g)
    1/3 cup (75 mL) all-purpose flour
    2 eggs
    1 cup (250 mL) dry bread crumbs
    1/2 tsp (2 mL) each salt and pepper
    1/2 tsp (2 mL) dried oregano
    12 slices (1/4 inch/5 mm thick) eggplant
    2 tbsp (25 mL) vegetable oil
    4 panini buns
    1/2 cup (125 mL) sliced roasted red pepper
    4 slices Canadian Mozzarella cheese

Preparation

Slice zucchini lengthwise into 1/4-inch (5 mm) thick slices; set aside.

Place flour into shallow dish. In second shallow dish, whisk eggs. In third shallow dish, combine bread crumbs, salt, pepper and oregano.

Brush oil over 2 baking sheets; set aside. Coat zucchini and eggplant slices in flour. Dip into egg mixture to coat. Press into bread crumb mixture to coat both sides. Arrange on prepared baking sheets; bake in 450°F (230°C) oven until golden, about 15 minutes.

Cut buns in half horizontally. Layer zucchini, eggplant, red pepper and cheese on bottom halves; sandwich with top halves. Broil until cheese is melted, about 2 minutes.

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