Breaded Eggplant and Canadian Mozzarella Sandwich
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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
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.
