Baked Eggplant Sandwiches

Eggplant is a great meat alternative – its dense flesh gives it quite a ‘meaty’ texture whilst being super low in calories!

Prep Time: 10 minutes Total time: 30 minutes Serving size: 2 servings

Tags: dinner, vegetarian, low carb

Ingredients:

• 2 large eggplants

• 2 eggs

• 1 cup breadcrumbs

• 1 tablespoon water

• ½ teaspoon salt

• ½ teaspoon pepper

• 1 cup rocket

• 1 cups baby spinach

• 1 cup grated parmesan cheese

• 2 tomatoes, sliced
• ¼ cup fresh basil leaves

Instructions:

1. Preheat the oven to 190°C.

2. Cut off the skin of each eggplant and then cut lengthwise down the middle to create 4 pieces of ‘bread’.

3. In a bowl, whisk together eggs, salt, pepper and water.

4. Pour breadcrumbs into a flat dish. Dip eggplants slices into egg mixture and then coat both sides with breadcrumbs.

5. Place 2 crumbed eggplant slices onto a lined baking dish. Top with rocket and spinach and sprinkle with parmesan. Add the remaining 2 crumbed eggplant slices over the top to form a sandwich.

6. Bake the eggplant sandwiches for 20 minutes or until golden. Remove from oven and allow to cool for 5 minutes

7. Top with fresh tomato and basil leaves and enjoy.