Eggplant Parmesan Sandwiches

Eggplant Parmesan Sandwich Ingredients

• 4 eggplant slices, each 3/4 inch thick
• 1/4 c. no-cholesterol egg substitute
• 1/3 c. dry breadcrumbs
• 2 T grated fat-free Parmesan cheese
• Vegetable cooking spray
• 4 oz. fat-free mozzarella cheese, sliced
• 2 roasted red peppers, cut into halves
• 4 Italian rolls or hoagie buns, toasted
• 2 c. tomato pasta sauce

Directions

1. Combine breadcrumbs and Parmesan cheese in a bowl. 
2. Dip eggplant slices in egg substitute, then coat generously with the breadcrumbs and Parmesan cheese. 
3. Spray a large skillet with cooking spray and heat over medium heat until hot. 
4. Saute eggplant slices over medium-high heat until browned, about five minutes. 
5. Spray eggplant with cooking spray and turn over; cook until tender, about five more minutes. 
6. Top each eggplant slice with 1 ounce mozzarella cheese; cook, covered until cheese is melted, about three to four minutes. 
7. Place red peppers on the bottoms of rolls; top with eggplant, pasta sauce and roll tops.