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Warm Eggplant Pita Sandwiches

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Warm Eggplant Pita Sandwiches

Warm Eggplant Pita Sandwiches

Jessica Braider
We turned an eggplant recipe from Scramble fan Annette Sherman it into a delicious dinner sandwich by adding toppings and stuffing it all in a pita pocket. Scramble member Mike Fisher raved that this recipe is so good it’s “like butter.”
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course, Main Dish
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

  • 2 cup eggs beaten (or use 1 liquid egg whites or egg substitute)
  • 1 cup bread crumbs mix in 1/4 cup grated Parmesan cheese, if desired
  • 1 large eggplant peeled and cut into 1/2-inch rounds
  • 1 cup crumbled feta cheese or shredded mozzarella cheese
  • 1 tomato chopped
  • 1 cup hummus for serving
  • 4 whole wheat or white pita pockets

Instructions
 

  • Preheat the oven to 375 degrees. Line a baking sheet with foil and spray the foil with nonstick cooking spray.
  • In a shallow bowl, beat the eggs. Put the bread crumbs in a separate shallow bowl, mixing in the Parmesan cheese, if desired.
  • Using a fork, dip each eggplant slice in the egg, let the excess drip off, and dip both sides in the bread crumbs to coat it. Place the breaded eggplant slices on the baking sheet and spray the tops with the cooking spray.
  • Bake the eggplant slices for 30 minutes, flipping them once, until they are soft and lightly browned.
  • While the eggplant is cooking, put the sandwich fixings (cheese, tomatoes, hummus) in bowls on the table. Heat the pita in the microwave oven before serving, or wrap the pita in foil and warm it in the oven with the eggplant for about 10 minutes.
  • Transfer the eggplant slices to a plate, and assemble the sandwiches at the table.

Notes

Do Ahead or Delegate: Beat (and refrigerate) the eggs, combine the bread crumbs and Parmesan cheese (optional), slice the eggplant, chop the tomato.
Scramble Flavor Booster: Use garlic or spicy hummus.
Tip: If you’d like to coat the eggplant with gluten-free crumbs, puree rice crackers in your blender and substitute them for traditional bread crumbs. These can be used in almost any dish that requires bread crumbs, like some crab cake and meatloaf recipes.
Nutritional Information per serving (% based upon daily values): Calories 360, Total Fat 8g, 12%, Saturated Fat 4g, 20%, Cholesterol 15mg, 5%, Sodium840mg, 35%, Total Carbohydrate 55g, 18%, Fiber 7g, 28%, Sugar 6g, Protein 19g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Dinner, Kid-Friendly, Kosher, Main Dish, Nut-Free, Sandwiches/Wraps, Summer, Vegetarian
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