The Mediterranean Dish · by Suzy Karadsheh★ 4.9 (14)
Eggplant Parmesan Sandwich
NUTRITION · PER SERVING45M COOK
CAL 17%·PRO 27%
CARBS 31G37% OF CAL
4G FIBER18G OTHER9G TOTAL SUGAR
FAT 18G49% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Open-faced eggplant sandwich with roasted eggplant, pesto, and melted mozzarella. Can serve as a vegetarian main or appetizer.
mainitaliansandwich🍪 sheet pan🔥 ovenvegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 small eggplants, (sliced into 1/2-inch rounds)
- Kosher salt
- 1 large loaf ciabatta bread, (about 1 pound)
- Extra virgin olive oil
- 1 cup basil pesto, (homemade or store-bought)
- 2 to 3 cups pasta sauce,
- 10 ounces fresh mozzarella cheese, (sliced into 1/4-inch rounds)
- 1/2 cup freshly grated Parmesan
- Fresh basil for garnish, (optional, torn or snipped into small pieces)
At a glance
PER SERVING · TIME 45M
CAL 17%·PRO 27%
CARBS 31G37% OF CAL
4G FIBER18G OTHER9G TOTAL SUGAR
FAT 18G49% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 945mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 539mg
- Calcium
- 300mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 945MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.