Eggplant Parmesan Sandwiches

So, after finishing the muffins (and baking a batch of brownies but more on those tomorrow) I was somewhat at a loose end. M. was still asleep, and I was definitely feeling pangs of hunger. But what to make for lunch? I remembered a favorite recipe for eggplant parmesan that we both really enjoy, and a certain white eggplant lurking in the depths of our vegetable drawer. Lunch was determined, and after sampling the dish it is safe to say that we still really like the recipe. While it is a Weight Watchers recipe, the addition of parmesan to the breadcrumbs adds a nice flavor to the sandwich. I used some of my homemade marinara, and a sprinkling of fat-free mozzarella cheese and we were enjoying our sandwiches within 35 minutes of my decision to make Eggplant Parmesan Sandwiches for lunch. I threw together a quick side salad using up the last of the quinoa salad along with some romaine lettuce, carrots and red pepper chunks in order to round out the meal. And I think its safe to say that this will be a recipe often repeated - it's even fast enough to be a weeknight dinner if I think far enough ahead and cook the eggplant while preparing the salad.

Eggplant Parmesan Hero ~ 7 Pts.
Weight Watchers recipe - Take Out Tonight Cookbook

Weight Watchers' Notes - "A favorite Italian treat, our hero is kept low in points by spraying the eggplant with nonstick spray and baking it. For best flavor, use olive oil spray."

My notes - I had a mini-baguette so I used one small eggplant to make only 2 sandwiches. The leftover eggplant pieces were topped with a little sauce and cheese, and eaten plain.

1 pound eggplant -- unpeeled, cut into 1/4"-thick slices
1 large egg
1 tablespoon nonfat milk
1/2 cup bread crumbs, seasoned -- dried
2 tablespoons Parmesan cheese -- grated
1/4 cup mozzarella cheese, part skim milk -- shredded
1 cup marinara sauce
4 Italian hard rolls -- split

Preheat the oven to 375 degrees. Spray a nonstick baking sheet with nonstick spray; set aside.

Lightly beat the egg and milk in a shallow bowl. Mix the bread crumbs and Parmesan on a sheet of wax paper. Dip the eggplant in the egg mixture, then in the bread crumbs, and arrange in one layer on the baking sheet. Lightly spary the eggplant with nonstick spray. Bake until the eggplant is softened and lightly browned, about 25 minutes.

Divide the eggplant slices into 4 equal portions on the baking sheet. Overlap each group of slices so they are no larger than the dimensions of each roll. Top each portions with 1 tablespoon of the mozzarella. Bake until the cheese is melted, about 2 minutes.

Transfer each eggplant portion to the bottom of each roll, top each with 1/4 cup of the sauce. Replace top of roll and serve at once.