VEGAN: eggplant sandwiches

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* Exported from MasterCook *

 

Italian Eggplant Sandwiches PETA

 

Recipe By :PETA

Serving Size : 4 Preparation Time :0:00

Categories : Sandwiches {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 eggplant

1/2 cup soy milk

Egg replacer -- equivalent to 1 egg

Salt -- to taste

1/2 cup flour

1 cup Italian-style bread crumbs

4 submarine rolls -- sliced

1/2 cup marinara sauce -- (or double)

 

Preheat the oven to 400 degrees F. Peel and cut the eggplant into 1/4-inch

slices and set aside.

 

Combine the soy milk and egg replacer and a pinch of salt (if desired) and mix

well. Set up a breading station with one bowl for each: flour, egg replacer

mixture, and bread crumbs. Dredge the eggplant in flour and shake off the

excess. Submerge the eggplant in the egg replacer mixture, shake off the excess,

then coat evenly with bread crumbs. Place the eggplant in a single layer on a

lightly greased baking sheet. Bake, uncovered, for 15 to 20 minutes, or until

the eggplant is crisp on the outside and tender inside.

 

Place the eggplant slices on the sub rolls, top with marinara sauce, and serve

immediately.

 

 

Description:

" breaded eggplant "

Source:

" Cooking with PETA "

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Per Serving (excluding unknown items): 615 Calories; 6g Fat (9.4% calories from

fat); 20g Protein; 118g Carbohydrate; 9g Dietary Fiber; 1mg Cholesterol; 1693mg

Sodium. Exchanges: 7 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0

Other Carbohydrates.

 

NOTES : Turn your kitchen into a New York deli with this zesty Italian sub.

Molto buono!

 

Nutr. Assoc. : 0 0 20075 0 0 4866 0 0