Open-Faced Eggplant Sandwiches

Here is the key to a speedy dinner: while the eggplant broils, toast your bread slices in a toaster oven

Ingredients

½ cup lower-sodium marinara sauce

1/3 cup all-purpose flour

2 large eggs, lightly beaten

1 cup panko (Japanese breadcrumbs)

1 medium eggplant, cut crosswise into 8 ( ½ inch-thick) slices

¼ teaspoon kosher salt

Cooking spray

4 (1-ounce) slices country wheat bread, toasted

12 large basil leaves

4 ounces fresh mozzarella cheese, shredded

Preparation

1.       Preheat broil to high

2.       Place marinara in a microwave-safe measuring cup. Microwave at high for 2 minutes or until hot; keep warm

3.       Place flour in a shallow dish. Place eggs in another dish. Place panko in another. Sprinkle eggplant evenly with salt. Dredge both sides of eggplant slices in flour; dip in egg, and dredge in panko. Place breaded eggplant slices on a baking sheet coated with cooking spray. Broil eggplant 3 minutes on each side or until highly browned. Transfer eggplant slices to plate. Place bread slices on a baking sheet; top each slice with 1 basil leaf. Place 1 eggplant slice over each leaf; top eggplant with 1 basil leaf and ½ ounce of cheese. Top cheese with remaining slices of eggplant; finish with ½ ounce of cheese over each eggplant slice. Broil eggplant stacks 3 minutes or until cheese is lightly browned and bubbly. Spoon 2 table spoons marinara over each serving. Top with remaining basil leaves.