- Portion size 4 servings
Ingredients
Method
Slice zucchini lengthwise into 1/4-inch (5 mm) thick slices; set aside.Place flour into shallow dish. In second shallow dish, whisk eggs. In third shallow dish, combine bread crumbs, salt, pepper and oregano.
Brush oil over 2 baking sheets; set aside. Coat zucchini and eggplant slices in flour. Dip into egg mixture to coat. Press into bread crumb mixture to coat both sides. Arrange on prepared baking sheets; bake in 450°F (230°C) oven until golden, about 15 minutes.
Cut buns in half horizontally. Layer zucchini, eggplant, red pepper and cheese on bottom halves; sandwich with top halves. Broil until cheese is melted, about 2 minutes.
Nutritional facts Per serving: about
- Sodium 1423 mg
- Protein 19 g
- Calories 593.0
- Cholesterol 105 mg
- Total carbohydrate 86 g
%RDI
- Iron 52.0
- Folate 51.0
- Calcium 21.0
- Vitamin A 20.0
- Vitamin C 75.0
