Excellent Eggplant Bread Sandwich

Eggplant Bread

Working from home has its advantages, like being able to work in your pajamas and have schedule flexibility.  One of the many advantages is also being able to have a home cooked meal.  Although typically I have a spinach salad, this one morning I was craving something different, so I decided to try “eggplant bread”.

I am definitely adventurous when it comes to eating and cooking, so when I saw a similar recipe on Pinterest I knew it was something I needed to try.  The original recipe called for Parmesan cheese, so I was worried about how well the eggplant would bind to the coating, but much to my surprise it held together wonderfully.  You can add the cheese (I would say 2 tablespoons per serving).

Serving Size: 2 Sandwiches (4 slices of “bread”)


1/2 eggplant, peeled and thinly sliced lengthwise

1 ripe tomato

1/4 cup dairy free Italian Seasoned Panko breadcrumbs (Walmart sells dairy free ones)

1 egg, lightly beaten

1/4 cup or so of flour for dusting

2 tablespoons homemade Genuine Guacamole (or 4 slices avocado)

Salt and pepper


  1. Preheat oven to 425°F
  2. Spray a large cookie sheet with nonstick spray
  3. Place flour, eggs, and breadcrumbs on three separate dishes and dip the eggplant first in the flour, then in the egg, then in the breadcrumbs, covering all sides
  4. Place on cookie sheet in a single layer and bake for about 15-20 minutes or until golden, flipping the slices halfway through
  5. Once finished baking, top with guacamole, tomato, salt and pepper, and anything else you like!

Serving Suggestion:
I topped with turkey and spinach!  If you’re a dairy lover, you could also incorporate some cheese by topping the bread with a slice of cheese about 3 minutes before finished baking to melt!

ImageThe Chef in the Works



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