Eggplant Parm Sandwiches
on Brioche Buns with Crispy Baby Broccoli
Eggplant Parm Sandwiches
Golden eggplant and melty Parmesan-style flavors tuck into soft brioche buns, finished with crisp baby broccoli for a satisfying vegetarian sandwich with plenty of texture.
Ingredients
For 2 servings
- 6 ounce Baby Broccoli
- 2 unit Brioche Buns
- 1 box Crushed Tomatoes
- 1 unit Eggplant
- 4 ounce Fresh Mozzarella
- 2 clove Garlic
- 1 teaspoon Italian Seasoning
- 1 unit Yellow Onion
Additional Ingredients
- 4 teaspoon Olive Oil
- Pepper
- Salt
- ½ teaspoon Sugar
American
PDF
DifficultyEasy
Total Time40m
Calories650
Protein26g
Carbs80g
Fat29g
Tags:
Fiber Smart
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, swap the mozzarella for a plant-based melting cheese or a spoonful of dairy-free pesto. For gluten-free diners, use gluten-free rolls instead of the brioche buns; the rest of the filling is naturally free of wheat.
What to serve with it
Serve these sandwiches with a sharp green salad, oven fries, or a simple tomato soup to balance the rich, cheesy filling. A crisp sparkling drink or iced tea also works well alongside the soft bun and savory vegetables.
