Open-Face Eggplant Parmesan Sandwiches
Prep time: 15 minutes
Total time: 55 minutes
Serving size: 2
½ teaspoon olive oil
2 egg whites, divided, lightly beaten
½ cup panko breadcrumbs, divided
2 tablespoons grated parmesan cheese, divided
¼ teaspoon ground pepper, divided
¼ teaspoon dried parsley flakes
4 (½ inch thick) slices peeled eggplant
8 ounces 95% lean ground beef
⅛ teaspoon garlic powder
½ cup marinara sauce, heated
1 ounce shredded part skim mozzarella cheese (¼ cup)
1 cup arugula
- Preheat oven to 375 F. Lightly brush a baking sheet with olive oil. Place 1 beaten egg white in a shallow dish. Combine 5 tablespoons panko, 1 tablespoon parmesan, ⅛ teaspoon pepper, and the parsley flakes in another shallow dish. Dip each eggplant slice in the egg white, then dip in the panko mixture to coat. Place the eggplant slices on the prepared baking sheet and lightly coat with cooking spray. Bake for about 30 minutes or until crisp and golden, turning once.
- Meanwhile, combine ground beef with the remaining 3 tablespoons panko, the remaining 1 tablespoon parmesan, the remaining ⅛ teaspoon pepper, the garlic powder, and the remaining beaten egg white in a large bowl. Evenly divide the mixture into four ½-inches thick patties.
- For a charcoal or gas grill, place the patties on the grill rack directly over medium heat. Cover and grill for 8 to 10 minutes or until the patties are done (160 F), turning once.
- To serve, top each eggplant slice with a beef patty and some of the marinara sauce. Sprinkle with mozzarella cheese and top with arugula.