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


  • 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


  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.