Name: Baked Eggplant Sandwiches
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 10 servings
Ingredients: 1 lb eggplant; 5-6 oz provolone cheese, sliced thin; 8 oz sun dried tomatoes packed in oil; 1/2 cup fresh chopped flat leaf parsley, divided; 3/4 cup breadcrumbs or for gluten free use 1 ½ cups almond meal ((if nut free, do not use almond meal)); 3/4 cup finely grated parmesan cheese ((if using almond meal, 1 1/2 cups)); 2-3 large eggs; 1/4 cup extra virgin olive oil; Salt and pepper; 1 1/4 cups marinara or arrabiata sauce ((optional)); Nonstick cooking oil spray or more olive oil for greasing the baking sheet