Eggplant Parmesan Sandwiches
4 eggplant slices, each 3/4-inch thick
1/4 cup no-cholesterol egg substitute
1/3 cup dry breadcrumbs
2 tbsp grated fat-free Parmesan cheese
Vegetable cooking spray
4 ounces fat-free mozzarella cheese, sliced
2 roasted red peppers, cut into halves
4 Italian rolls or hoagie buns, toasted
2 cups tomato pasta sauce
Combine breadcrumbs and Parmesan cheese in bowl. Dip eggplant slices in egg substitute, then coat generously with the breadcrumbs and Parmesan cheese.
Spray a large skillet with cooking spray and heat over medium heat until hot. Saute eggplant slices over a medium-high heat until browned, about 5 minutes. Spray eggplant with cooking spray and turn over; cook until tender, about 5 more minutes.
Top each eggplant slice with 1 ounce mozzarella cheese; cook, covered, until cheese is melted, about 3 to 4 minutes.
Place red peppers on bottoms of rolls; top with eggplant, pasta sauce, and roll tops.
Each serving contains approximately 340 calories, 5 g fat, 0 mg cholesterol, 1300 mg sodium, 51 g carbohydrates, and 19 g protein.