Eggplant Parmesan Sandwiches

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Southern Living


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1 medium eggplant, cut into 1/8-inch-thick slices

1/4 teaspoon salt

1/2 teaspoon pepper, divided

2 large egg whites

1 cup panko breadcrumbs*

1/2 cup grated Parmesan cheese

1 teaspoon Italian seasoning

Vegetable cooking spray

1 (14-ounce) crusty French bread loaf, halved horizontally

2 cups pasta sauce

1 cup (4 ounces) shredded part-skim mozzarella cheese

Pasta sauce (optional)

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