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Lunch Recipes

Melty Eggplant ’n’ Chicken Sandwiches Recipe Gets a Tasty Better-for-You Twist

We mix Parmesan with breadcrumbs to create a crisp, tangy coating on the chicken

I’m a huge fan of fat juicy sandwiches. And grinders are one of my favorites. My local pizza shop offers a long list of them. But I can never decide between the eggplant parm and chicken parm. That’s what inspired this Eggplant ‘n’ Chicken Sandwiches recipe. It’s the best of both rolled into one. We skip the breading on the eggplant and serve the sandwich open-face so there are fewer carbs and calories.

Ciabatta is a long loaf of Italian bread similar to a French baguette. It’s flatter and broader so it’s perfect for piling on lots of ingredients. For a healthy base, we layer the bread with leafy greens. Spinach is rich in iron, vitamins and minerals. So you can sink your teeth into all that ooey-gooey goodness knowing you’re also getting your nutrients! Try it yourself and you’ll love how easy these sammies are to make. Then leave us a comment below.

Yields

4 serving

Total Time

Prep Time

Cook Time

Ingredients

  • 1/2 cup dry breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup all-purpose flour
  • 2 eggs, beaten
  • 1/4 tsp. pepper
  • 4 (3 oz.) thin-sliced boneless skinless chicken breast halves
  • 3 Tbs. olive oil
  • 4 round slices eggplant
  • 1 (14 oz.) loaf ciabatta
  • 2 cups baby spinach
  • 1/2 cup tomato-basil pasta sauce
  • 1/2 cup shredded mozzarella

Instructions

Print

In medium bowl, mix breadcrumbs and Parmesan. Place flour in separate bowl. In third bowl, whisk eggs and pepper. Dip chicken in flour, then egg mixture then breadcrumb mixture.

In nonstick skillet, heat 2 Tbs. oil over medium heat. Add cutlets; cook, flipping once, until no longer pink, 4–5 min. per side. Remove. In same skillet, heat remaining 1 Tbs. oil over medium-high heat. Add eggplant; cook, flipping once, until tender, 4–5 min. per side. Split ciabatta. Cut bottom into 4 pieces (save top for another use); top with spinach, cutlets, sauce, eggplant and mozzarella. Broil until heated through and cheese is melted, 3–4 min.

Nutrition

  • Calories: 453 kcal
  • Fat: 20 gram
  • Saturated Fat: 5 gram
  • Protein: 30 gram
  • Carbohydrate: 37 gram
  • Fiber: 3 gram
  • Cholesterol: 126 mg
  • Sugar: 3 gram
  • Sodium: 632 mg
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