Eggplant Parmesan and Egg Sandwich Recipe
Enjoy a delightful Eggplant Parmesan and Egg Sandwich. This recipe combines crispy baked eggplant with rich Parmesan cheese and fried eggs, all nestled in a fresh bun.
Equipment
- 1 Oven For baking the eggplant
- 1 Frying pan For frying eggs
Ingredients
- 1 large Eggplant Cut into 1/4 inch slices
- 1 cup Breadcrumbs Preferably Italian seasoned
- 1/2 cup Parmesan cheese Grated
- 2 Eggs Beaten
- to taste Salt
- to taste Black pepper
- 4 Buns Split
- 4 Eggs For frying
- 1 tbsp Olive oil For frying
- to taste Lettuce or spinach leaves Optional, for serving
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Dip eggplant slices in beaten eggs, then coat with a mixture of breadcrumbs, Parmesan, salt, and pepper.
- Place the coated eggplant slices on the prepared baking sheet and bake for 25 minutes until golden and crispy.
- Heat olive oil in a frying pan over medium heat and fry the eggs until the whites are set and yolks are runny.
- Toast the buns if desired. Place 1-2 eggplant slices on the bottom half of each bun.
- Top with a fried egg and add lettuce or spinach if using.
- Cover with the top half of the bun and serve immediately.
Notes
For additional flavor, add a slice of tomato or a drizzle of balsamic glaze to the sandwich.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 18gFat: 26gSaturated Fat: 8gCholesterol: 215mgSodium: 600mgPotassium: 550mgFiber: 6gSugar: 5gVitamin A: 35000IUVitamin C: 5mgCalcium: 2000mgIron: 0.5mg
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