Tested till perfect Breaded Eggplant and Canadian Mozzarella Sandwich
Breaded Eggplant and Canadian Mozzarella Sandwich

Breaded Eggplant and Canadian Mozzarella Sandwich

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Prep time 10 min
  • Cook time 20 min
  • Portion size 4


    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


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.

Nutritional Information Per serving:

cal 593 pro 19g fat 19g carb 86g
fibre 9g chol 105mg sodium 1,423mg


calcium 21% iron 52% vit A 20% vit C 75%
folate 51%
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