Open-Faced Eggplant Sandwiches

Ingredients

• 12 large basil leaves 
• 1 medium eggplant ()
• 2 large eggs lightly beaten
• 0.3 cup flour all-purpose
• 0.3 teaspoon kosher salt 
• 0.5 cup lower-sodium marinara sauce 
• 1 cup panko bread crumbs (Japanese breadcrumbs)
• 4 ounces mozzarella cheese fresh shredded
• 4 ounce country wheat bread toasted

Equipment

• baking sheet
• broiler
• microwave
• measuring cup

Directions

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