Open-Face Eggplant Parmesan Sandwiches

Open-Face Eggplant Parmesan Sandwiches

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From: Diabetic Living Magazine

This cheeseburger and eggpant Parm fusion recipe is a winning combination. Breaded eggplant slices are topped with marinara sauce, mozzarella cheese, and a delicious grilled lean beef burger—it's American classic meets Italian restaurant favorite! To make it a complete meal, serve with spaghetti with a side of steamed vegetables.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • ½ teaspoon olive oil
  • 2 egg whites, divided, lightly beaten
  • ½ cup panko breadcrumbs, divided
  • 2 tablespoons grated Parmesan cheese, divided
  • ¼ teaspoon ground pepper, divided
  • ¼ teaspoon dried parsley flakes
  • 4 ( ½ inch thick) slices peeled eggplant
  • Cooking spray
  • 8 ounces 95% lean ground beef
  • ⅛ teaspoon garlic powder
  • ½ cup marinara sauce (see Tip), heated
  • 1 ounce shredded part skim mozzarella cheese ( ¼ cup)
  • 1 cup arugula


  • Prep

  • Ready In

  1. Preheat oven to 375°F. Lightly brush a baking sheet with olive oil. Place 1 beaten egg white in a shallow dish. Combine 5 tablespoons panko, 1 tablespoon Parmesan, ⅛ teaspoon pepper, and the parsley flakes in another shallow dish. Dip each eggplant slice in the egg white, then dip in the panko mixture to coat. Place the eggplant slices on the prepared baking sheet and lightly coat with cooking spray. Bake for about 30 minutes or until crisp and golden, turning once.
  2. Meanwhile, combine ground beef with the remaining 3 tablespoons panko, the remaining 1 tablespoon Parmesan, the remaining ⅛ teaspoon pepper, the garlic powder, and the remaining beaten egg white in a large bowl. Evenly divide the mixture into four ½-inch thick patties.
  3. For a charcoal or gas grill, place the patties on the grill rack directly over medium heat. Cover and grill for 8 to 10 minutes or until the patties are done (160°F), turning once.
  4. To serve, top each eggplant slice with a beef patty and some of the marinara sauce. Sprinkle with mozzarella cheese and top with arugula.
  • Tip: Read the labels and choose a marinara sauce with 380 mg of sodium or less per ½ cup serving (such as Classico Cabernet Marinara).

Nutrition information

  • Serving size: 2 eggplant slices, 2 beef patties, ¼ cup marinara sauce, 2 tablespoons cheese, and ½ cup arugula
  • Per serving: 344 calories; 12 g fat(5 g sat); 3 g fiber; 20 g carbohydrates; 36 g protein; 30 mcg folate; 82 mg cholesterol; 6 g sugars; 512 IU vitamin A; 8 mg vitamin C; 213 mg calcium; 4 mg iron; 580 mg sodium; 613 mg potassium
  • Nutrition Bonus: Iron (22% daily value), Calcium (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 4½ lean protein, 1 fat, 1 starch, ½ vegetable

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