The Pioneer Woman Tasty Kitchen
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Quickie Eggplant Parm Sandwich

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Level: Easy

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Description

I had some leftover eggplant slices that didn’t get used for a regular eggplant Parmesan recipe and some leftover hamburger buns from a BBQ. Add fresh tomato slices and a little Parmesan cheese and breadcrumbs. Voila! Lunch!

Ingredients

  • 3 slices Eggplant, About 1/4" Thick
  • 1 Tablespoon Breadcrumbs (with Or Without Italian Seasoning)
  • 1 whole Hamburger Bun, Toasted
  • ½ Tablespoons Grated Parmesan Cheese
  • 2 slices Tomato

Preparation

1. Heat a nonstick skillet over medium heat. Meanwhile, use butter flavored cooking spray to coat your eggplant slices on one side. Sprinkle 1/2 the breadcrumbs on your eggplant slices and press them in. Then place the eggplant slices, crumb side-down into the pan.

2. Spray the other side of your eggplant (which is now facing up) with butter spray and sprinkle the rest of the breadcrumbs over the slices, pressing them in as well. Cook, turning frequently, until eggplant is done and breadcrumbs are toasty-brown in color.

3. Place first eggplant slice on your toasted bun, then top with 1/3 of your cheese. Place a tomato slice over it. Repeat layers. Before you put the last eggplant slice on your sandwich, add the last bit of cheese. Top with final eggplant slice. Put it onto a microwave safe plate.

4. Microwave without the bun topper at 60% power for about 30 seconds to melt the cheese, then remove it from the microwave and top it off with your bun top.

5. Try not to inhale all at once. I ate mine fast enough that I forgot I might want a picture of it. Oops.

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