From Southern Living
2 small eggplants
2 cups Italian-seasoned breadcrumbs
3/4 cup grated Parmesan cheese
3 large eggs
3 tablespoons water
Olive oil cooking spray
4 (6- to 8-inch) hard Italian rolls, split
1 (16-ounce) jar spaghetti sauce
1 cup (4 ounces) shredded mozzarella cheese
Cut eggplants crosswise into 1/4-inch slices.
Combine breadcrumbs and Parmesan cheese. Whisk together eggs and 3 tablespoons
water. Dip eggplant into egg mixture, and dredge in breadcrumb mixture. Place on
baking sheets coated with cooking spray. Coat eggplant with cooking spray.
Broil 12 inches from heat (with electric oven door partially open) 5 minutes on
Place eggplant evenly on roll halves, and place rolls on baking sheet. Top with
spaghetti sauce, and sprinkle evenly with mozzarella cheese.
Broil 3 to 5 more minutes or until cheese is melted and bubbly.
Yield: 8 servings